Description
This Mushroom Marinara Sauce is a rich and flavorful Italian-inspired sauce perfect for pasta, pizza, or as a dipping sauce. Made with fresh mushrooms, ripe tomatoes, aromatic garlic and onions, and infused with red wine and Italian seasonings, this versatile sauce offers a hearty texture with a balanced savory and tangy flavor. The sauce is simmered slowly in a dutch oven to develop deep flavors and finished with fresh basil for a bright herbal note.
Ingredients
Scale
Sauce Base
- 1/3 cup extra virgin olive oil
- 1 large yellow onion (about 1 1/2 cups, finely chopped)
- 6 medium garlic cloves (pressed)
- 6 medium tomatoes (diced)
- 2 cans (15 oz each) diced tomatoes (Italian style)
Seasonings & Liquids
- 1 cup red wine (Soft Red or Cabernet Sauvignon)
- 1/2 teaspoon Italian seasoning
- 1 tablespoon kosher salt (or 3/4 tablespoon sea salt)
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
Mushrooms & Herbs
- 1 pound fresh mushrooms (rinsed, dried, sliced)
- 1 cup fresh basil (chopped)
Instructions
- Sauté Onions and Garlic: In a dutch oven or heavy-bottomed soup pot, warm 1/3 cup of extra virgin olive oil over medium heat. Add finely chopped onions and pressed garlic cloves and sauté for about 7 minutes until softened and fragrant, stirring occasionally to prevent burning.
- Add Tomatoes and Boil: Add the diced fresh tomatoes along with two 15-ounce cans of Italian-style diced tomatoes including their juices to the pot. Bring the mixture to a boil over medium-high heat and let it cook uncovered for 15 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
- Incorporate Wine and Seasonings: Pour in 1 cup of red wine (Cabernet Sauvignon or a similar red), then add 1/2 teaspoon Italian seasoning, 1 tablespoon kosher salt (adjust to taste), 1/8 teaspoon red pepper flakes, and 1/8 teaspoon black pepper. Stir well to combine all ingredients. Use a hand immersion blender to pulse blend the sauce a few times to break down some of the tomato chunks, creating a chunky yet saucy consistency. Alternatively, use a food processor or blender but avoid pureeing completely.
- Add Mushrooms and Simmer: Stir in the fresh sliced mushrooms and chopped basil. Reduce heat to maintain a gentle simmer and cook uncovered for 20 to 25 minutes until the mushrooms are tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent scorching. Total cook time from the start of sautéing onions will be approximately 45 minutes to 1 hour depending on thickness preferred.
Notes
- Choose a dry red wine like Cabernet Sauvignon for best flavor, but other soft reds work well too.
- If you prefer a saltier or less salty sauce, adjust the kosher salt accordingly.
- For a smoother sauce, blend a bit longer but keep some tomato chunks for texture.
- The sauce pairs wonderfully with any pasta, pizza base, or as a dip for breadsticks.
- Fresh basil should be added near the end to preserve its bright herbal aroma and flavor.
- Use a heavy-bottomed pot or dutch oven to avoid burning the sauce during simmering.
