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Easy Mushroom Marinara Sauce Recipe

Easy Mushroom Marinara Sauce Recipe

A simple homemade marinara sauce enriched with sautéed mushrooms, onion, garlic, and Italian herbs. This versatile sauce makes about 5 to 6 cups and is ideal for pasta, lasagna, pizza, and baked dishes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Extra-virgin olive oil
  • 1 medium Medium yellow onion, finely chopped
  • 8 ounces Cremini or white button mushrooms, cleaned and sliced
  • 3-4 cloves Garlic, minced
  • 1 tablespoon Tomato paste
  • 28 ounces Crushed tomatoes
  • 1 teaspoon Dried Italian seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon, optional Red pepper flakes
  • 1/2 cup, as needed Water or low-sodium vegetable broth
Optional Adjustments
  • 1 teaspoon, only if tomatoes taste sharply acidic Granulated sugar
Finishing Ingredients
  • 2 tablespoons, plus extra for serving Fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 4 to 6 minutes, stirring occasionally, until softened but not deeply browned.
  2. Add the sliced mushrooms and cook for 6 to 10 minutes. Stir occasionally as they release their moisture and begin to brown, keeping the pan uncrowded so they sauté instead of steam.
  3. Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly, to deepen its flavor.
  4. Pour in the crushed tomatoes and add the Italian seasoning, kosher salt, black pepper, and optional red pepper flakes. Stir in the water or vegetable broth if the sauce looks especially thick.
  5. Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover the pot and cook for 20 to 30 minutes, stirring occasionally, until the sauce thickens and coats a spoon.
  6. Taste the finished sauce and adjust the salt, pepper, and herbs as needed. Add the optional sugar only if the tomatoes taste sharply acidic, then stir in the fresh basil or parsley just before serving.

Notes

Brown the mushrooms thoroughly before adding the tomatoes for the best savory flavor. If the sauce becomes too thick, loosen it with pasta water so the starch helps it cling to pasta. Store cooled sauce in the refrigerator and reheat gently.