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Mushroom Marinara

A recipe for Mushroom Marinara
Course Sauce
Cuisine N/A
Keyword marinara, mushroom, sauce, vegetable, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 3 Servings


  • 2 teaspoons olive oil
  • 5 cloves garlic chopped
  • 1/2 cup chopped onion
  • 1 cup chopped cremini mushrooms
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 1/2 cup dry red wine
  • 28 ounces pureed tomato
  • 8 ounces uncooked angel hair or other pasta
  • Salt to taste
  • 1/4 cup fresh basil thinly sliced
  • 1/4 cup freshly grated Parmesan cheese


  • In a large skillet, drizzle oil over medium high heat. Once heated, add garlic and onion. Cook until just fragrant, 30 seconds to 1 minute. Stir in the mushrooms and cook, stirring occasionally, until deepened in color, about 3 minutes. Mix in Italian seasoning and oregano.
  • Pour in the wine, scraping up browned bits from the bottom of the pan. Allow to simmer until reduced by half, about 2 minutes. Stir in the tomato puree and reduce heat to medium low. Simmer for 10-15 minutes.
  • While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until just tender, al dente. Drain.
  • Season the marinara to taste with salt and stir in basil. Remove from heat. Serve immediately with cooked pasta and top with Parmesan.