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.