Mushroom Marinara
A recipe for Mushroom Marinara
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Season the marinara to taste with salt and stir in basil. Remove from heat. Serve immediately with cooked pasta and top with Parmesan.