This mushroom pasta sauce adds a dose of extra vegetables to one of my favorite recipes.
I love making pasta sauces. The ones I make at home have so much more texture and flavor than store bought versions do.
I recently made one using roasted fresh tomatoes with white wine and it was just delicious. Today’s version adds mushrooms and red wine.
You can find that recipe here. It is one of the most popular recipes on my website and gets hundreds of views every day.
Today’s recipe is a modification of the basic sauce. It is a homemade mushroom marinara sauce.
Mushroom pasta sauce
For this marinara sauce recipe, I did the same thing as before. I started with freshly roasted tomatoes.
If you have not made sauces with roasted tomatoes, you are in for a treat! They make the most delicious sauce imaginable.
See how to roast tomatoes in this article.
Since it takes very little time and effort so why not try it this way?
They ended up being about 2 tablespoons when chopped.
Any good quality red wine will do. I used an Argentinian Malbec today.
I wanted a red wine because reds go so well with mushrooms in a recipe. The bold flavor in red wine really enriches this sauce.
The wine is added to the mushrooms and onions and then simmered for a bit to release the flavor or the wine to the sauce.
Simmer for about an hour or longer. The flavor improves with cooking time. So tasty and ready to add to any recipes you choose.
Use this sauce over pasta or any of your favorite proteins.
Today, I used the sauce for an Italian sausage and peppers dish with noodles. It was delish!
- 9 plum tomatoes, skins removed and roasted
- 1 tablespoon of extra virgin olive oil
- 1 medium yellow onion, sliced
- 3 cloves of garlic, diced
- 1/2 pound of sliced mushrooms
- 1/2 cup of red wine (I used an Argentinian Malbec)
- 2 tablespoons of chopped fresh herbs (I used thyme, rosemary, oregano, basil and parsley)
- Heat the olive oil in a skillet over a medium high heat.
- Cook the onion until translucent.
- Add the garlic and mushrooms and continue cooking until the mushrooms are tender.
- Stir in the red wine and fresh herbs and simmer to release the flavor of the wine for about 5 minutes.
- Crush the roasted tomatoes and add to the mushroom and onion mixture and cook over a medium low heat for at least an hour. (the longer the better)
- Use as a base for your favorite Italian recipe.
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 25mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 11g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.