Imagine a sauce that feels like a warm hug on a chilly evening—this Easy Homemade Mushroom Marinara Sauce is exactly that. It’s like the comfort of your favorite sweater paired with the earthy aroma of mushrooms mingling with fresh tomatoes. Honestly, it reminds me of those cozy Sunday afternoons spent in the kitchen with my grandmother, her stories weaving through the air as the sauce simmered, filling the room with both nostalgia and hunger.
Steps
- Heat 1/3 cup of olive oil in a dutch oven or large pot over medium heat. Sauté finely chopped onions and pressed garlic until they become soft, which should take about 7 minutes.
- Dice fresh tomatoes and add them to the pot along with two cans of diced tomatoes, including their juice. Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 15 minutes.
- Pour in 1 cup of red wine and add Italian seasoning, salt, red pepper flakes, and black pepper. Mix everything thoroughly and use an immersion blender to pulse the sauce until it reaches your preferred consistency, keeping some tomato chunks intact.
- Stir in the sliced mushrooms and chopped basil, then let it simmer uncovered for 20-25 minutes. Cook until the mushrooms are tender and the sauce thickens, with the total cooking time being approximately 45 minutes to 1 hour.
Ingredients
- 1/3 cup of extra virgin olive oil
- 1 large yellow onion, finely chopped (approximately 1 1/2 cups)
- 6 medium cloves of garlic, pressed
- 6 medium tomatoes, diced
- 2 cans (15 oz each) of diced tomatoes, Italian style
- 1 cup of red wine (Soft Red or Cabernet Sauvignon recommended)
- 1/2 teaspoon of Italian seasoning
- 1 tablespoon of kosher salt, or 3/4 tablespoon of sea salt (start with 1/2 tablespoon of sea salt)
- 1/8 teaspoon of red pepper flakes
- 1/8 teaspoon of black pepper
- 1 pound of fresh mushrooms, rinsed, dried, and sliced
- 1 cup of fresh basil, chopped
FAQ
- Can I add meat to the mushroom marinara sauce?
- Yes, you can incorporate ground meat to transform this sauce into a hearty meat sauce. It works wonderfully with spaghetti or lasagna.
- What type of wine should I use for this recipe?
- You can use any red wine, but Soft Red or Cabernet Sauvignon are recommended for their rich flavors that complement the sauce.
- How should I store the leftover sauce?
- Store any leftover sauce in an airtight container in the refrigerator. It will keep well for several days, allowing you to enjoy it later.
- Can I make the sauce without a hand immersion blender?
- Yes, if you don’t have an immersion blender, you can use a regular blender or food processor to achieve the desired consistency. Just be careful not to over-blend, as you want some tomato chunks to remain.
- What are some serving suggestions for the mushroom marinara sauce?
- This versatile sauce pairs perfectly with spaghetti, lasagna, chicken parmesan, or can even be used as a tasty dip for cheese sticks.
Tips
- To enhance the flavor of your sauce, use a good quality, bold red wine like Cabernet Sauvignon or another soft red wine, as it adds depth to the dish.
- For the best texture, use a hand immersion blender to pulse the sauce until it reaches your desired consistency, ensuring there are still some tomato chunks for a chunky marinara.
- Allow the sauce to simmer uncovered for about 20-25 minutes after adding the mushrooms and basil, which will result in a thicker sauce and fully cooked mushrooms.
- Consider making a larger batch and storing leftovers in the fridge, as the flavors tend to deepen and improve after sitting for a day or two.
Equipment
- Dutch oven or large heavy-bottomed pot
- Hand immersion blender (or alternatively, a food processor or blender)
