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Mushroom Marinara Sauce Recipe

A mushroom marinara that's 100x better than any canned sauce! Perfect for spaghetti, lasagna, chicken parmesan & more! @NatashasKitchen

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This mushroom marinara sauce is so much better than any canned version! It’s perfect for spaghetti, lasagna, chicken parmesan, as a dip for cheese sticks and anything you can think to use tomato sauce for.

You can even add ground meat and make it a meat sauce! It’s delicious! We poured this sauce over spaghetti and topped it with sliced grilled chicken. It’ll leave you craving more! Thankfully, this makes a full pot so you’ll be able to store some in the fridge for later.

My cousin Alla shared this recipe with me. She’s been making it for years. This recipe is a keeper!

A mushroom marinara that's 100x better than any canned sauce! Perfect for spaghetti, lasagna, chicken parmesan & more! @natashaskitchen

Ingredients for Mushroom Marinara:

1/3 cup extra virgin olive oil
1 large yellow onions, (about 1 1/2 cups) finely chopped
6 medium garlic cloves, pressed
6 medium tomatoes, diced
2 (15 oz) cans diced tomatoes (Italian style)
1 cup Red Wine (Soft Red, or Cabernet Sauvignon, most red wines will do)
1/2 tsp Italian Seasoning
1 Tbsp Kosher Salt, or 3/4 Tbsp Sea Salt (started with 1/2 Tbsp sea salt)
1/8 tsp red pepper flakes
1/8 tsp black pepper
1 lb fresh mushrooms, rinsed, dried, sliced
1 cup fresh basil, chopped

A mushroom marinara that's 100x better than any canned sauce! Perfect for spaghetti, lasagna, chicken parmesan & more! @NatashasKitchen

Tools you will need:

A dutch oven or large heavy-bottomed pot
Hand immersion blender (preferred & easier), or food processor, or blender)

How to Make the Best Marinara Sauce:

1. In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins).

Mushroom Marinara Sauce Recipe-3

2. Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally.

Mushroom Marinara Sauce Recipe-4

3. Add 1 cup red wine Cabernet Sauvignon, ½ tsp Italian Seasoning, 1 Tbsp Kosher salt (or to taste), 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. Pulse a few times with a hand immersion blender to desired consistency (if you don’t have an immersion blender, you can pulse it a few times in a good food processor or blender). You still want to have some tomato chunks (You don’t want a cream soup here.

Mushroom Marinara Sauce Recipe-5

4. Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.

Mushroom Marinara Sauce Recipe-6

If When you make this, let me know how you served it. I’m so curious!

A mushroom marinara that's 100x better than any canned sauce! Perfect for spaghetti, lasagna, chicken parmesan & more! @natashaskitchen

Mushroom Marinara Sauce Recipe

4.97 from 65 votes
Author: Natasha of NatashasKitchen.com
A mushroom marinara that's 100x better than any canned sauce! Perfect for spaghetti, lasagna, chicken parmesan & more! @NatashasKitchen
This mushroom marinara sauce is so much better than any canned version! It's perfect for spaghetti, lasagna, chicken parmesan, as a dip for cheese sticks and anything you can think to use tomato sauce for.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients 

  • 1/3 cup extra virgin olive oil
  • 1 large yellow onions, (about 1 1/2 cups) finely chopped
  • 6 medium garlic cloves, pressed
  • 6 medium tomatoes, diced
  • 2 15 oz cans diced tomatoes (Italian style)
  • 1 cup Red Wine, Soft Red, or Cabernet Sauvignon, most red wines will do
  • 1/2 tsp Italian Seasoning
  • 1 Tbsp Kosher Salt, or 3/4 Tbsp Sea Salt (started with 1/2 Tbsp sea salt)
  • 1/8 tsp red pepper flakes
  • 1/8 tsp black pepper
  • 1 lb fresh mushrooms, rinsed, dried, sliced
  • 1 cup fresh basil, chopped

Tools you will need:

  • A dutch oven or large heavy-bottomed pot
  • Hand immersion blender, preferred & easier, or food processor, or blender)

Instructions

  • In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins).
  • Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally.
  • Add 1 cup red wine Cabernet Sauvignon, ½ tsp Italian Seasoning, 1 Tbsp Kosher salt (or to taste), 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. Pulse a few times with a hand immersion blender to desired consistency (if you don't have an immersion blender, you can pulse it a few times in a good food processor or blender). You still want to have some tomato chunks (You don't want a cream soup here)
  • Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.
Course: Sauce
Cuisine: Italian
Keyword: Mushroom Marinara Sauce
Skill Level: Easy/Medium
Cost to Make: $12-$18

Final Final Picmonkey Hashtag bannerA mushroom marinara that's 100x better than any canned sauce! Perfect for spaghetti, lasagna, chicken parmesan & more! @natashaskitchen

Enjoy this awesome marinara sauce and thanks for sharing it with the people you love! What’s your favorite way to use marinara sauce?

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • DebbieN
    August 10, 2023

    Delicious! I made it according to the recipe. The wine gives it a rich and complex flavor, making it taste like authentic Italian as compared to store bought sauce.

    Reply

    • Natashas Kitchen
      August 10, 2023

      Thank you so much for sharing that with me, Debbie! I’m so glad you enjoyed it!

      Reply

  • Jill Rose
    August 6, 2023

    This was excellent. I had a bumper crop of roma tomatoes, so I put them to good use along with my fresh garlic and basil. I added extra mushrooms since we were using this as a meatless meal. I also added about 1 1/2 cups of mashed cauliflower to aid thickening. The only thing that would have improved the dish would have been homemade pasta, which I did not do. My family wants this again!

    Reply

    • NatashasKitchen.com
      August 6, 2023

      That sounds delicious, Jill! I’m so glad it was enjoyed by the family. Thank you for sharing.

      Reply

  • Robin Brooks
    July 13, 2023

    If you want the flavor of wine and not the alcohol, then gently simmer the wine before you add it, and the alcohol will have evaporated. I love this recipe because putting fresh mushrooms in to cook adds all their native flavor. I used to sautee mushrooms first but adding them raw works great.

    Reply

    • NatashasKitchen.com
      July 13, 2023

      Thanks for sharing, Robin!

      Reply

  • Judy
    July 5, 2023

    Please add the number of servings or quantity to your recipes. Thanks !

    Reply

    • Natashas Kitchen
      July 5, 2023

      Hi Judy, We are currently working on adding measurements to all of our recipes but it is taking some time to get to our older recipes as we have to add them one at a time. Thank you so much for being patient!

      Reply

    • Natasha's Kitchen
      July 5, 2023

      Hi Judy, I wish I had measured it out now, but I would estimate maybe 1 1/2 quarts or about 8 cups.

      Reply

  • Jeanine
    June 6, 2023

    Why why why does everything have to have liquor in it? For those of us who don’t use it, it makes the recipe unusable. So tired of seeing this in so many recipes.

    Reply

    • Natasha's Kitchen
      June 6, 2023

      Hi Jeanine, the wine really works best because of the flavor profile it brings to this recipe. I can’t think of a good replacement that could provide a similar flavor profile but you can experiment with it. Broth tends to work best but I have read that red wine vinegar can be used as a replacement (reduced amount I assume). Let us know if you experiment.

      Reply

      • Johnsie McKenna
        June 29, 2023

        The alcohol burns off during cooking, leaving only the flavor. Most of us who are sober know this.

        Reply

  • Meg
    April 11, 2023

    Question! If I were to substitute the wine…what would be the best replacement? A vinaigrette?
    Thank you in advance!

    Reply

    • NatashasKitchen.com
      April 11, 2023

      Hi Meg. The wine really works best because of the flavor profile it brings to this recipe. I can’t think of a good replacement that could provide a similar flavor profile but you can experiment with it. Broth tends to work best but I have read that red wine vinegar can be used as a replacement (reduced amount I assume). Let us know if you experiment.

      Reply

  • Ed McFadden
    February 27, 2023

    This is my base for making sauce using fresh home grown tomatoes. There is no need for a time consuming blanch and peel and can. I blanch the tomatoes then lightly chop, skins and all in a food processor and freeze for later use in the marinara sauce.

    Reply

    • Natashas Kitchen
      February 27, 2023

      Thank you so much for sharing that with me, Ed!

      Reply

  • Monica Bran
    January 18, 2023

    i made this over the summer and it was the best marinara sauce i have ever made. i will definitely make it again this weekend.

    Reply

    • NatashasKitchen.com
      January 18, 2023

      I’m so glad to hear that! Thank you for the feedback, Monica!

      Reply

  • Gwen Hill
    July 10, 2022

    I’ve made a lot of your recipes. They have always been a big hit with my family.

    I’m looking for a little guidance on making marinara from the Roma tomatoes I’m growing in my garden and then canning them.

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Gwen, I have my recipe for Marinara Sauce HERE but I have not tried to can it.
      In regards to using Roma tomatoes, here is what one of my readers said, “ my wife and I made this marinara sauce and it came out excellent she just added a little extra sugar to it and that’s all but one thing we did differently was use fresh tomatoes out of my garden I blanch them cool them down peel them and smash them up and that’s what she used and it is delicious five stars delicious One more thing we use fresh basil.” I hope that helps!

      Reply

  • Amy C.
    May 22, 2022

    I made this recipe as-is, and it was outstanding! I’ll have to admit I was wary about the amount of wine (seemed like too much) and the unorthodox way of adding raw mushrooms instead of sauteeing them first, but it all turned out wonderfully. Definite keeper and thank you for sharing!

    Reply

    • Natasha's Kitchen
      May 22, 2022

      Hello Amy! Nice to know that you loved the result of this recipe, thanks for sharing!

      Reply

  • Soundmanjay
    December 29, 2021

    Sometimes I find recipes that are great to start with… and then I remember the things I used to add when I last made such a dish. I did add a TBSP of sugar and also used two 28oz cans of San Mariano crushed tomatoes and three fresh ones, and the also added a tsp of Thai Fish Sauce. You can’t taste the fish but it adds the ever-sought-for Umami…

    Reply

    • Soundmanjay
      December 29, 2021

      Spell Check Sucks..! That’s San MARZANO crushed tomatoes…

      Reply

    • Natasha's Kitchen
      December 29, 2021

      Thank you for sharing that with us, I hope you enjoyed this recipe and all the other recipes that you will try!

      Reply

  • Amy Wasdin
    August 21, 2021

    I made this last night. It was so easy and so DELICIOUSLY AWESOME! My husband lived it. This will be my “go-to” from now on…. No more jar sauces for us.

    Reply

    • Natashas Kitchen
      August 21, 2021

      That’s so great! It sounds like you have a new favorite, Amy!

      Reply

    • Norma Jean Garza Kabirpour
      October 6, 2021

      Just made it!! The taste is exquisite! Thanks for sharing this recipe.

      Reply

  • En
    August 15, 2021

    Before I try this I just want to make sure that the recipe is correct…1 tablespoon of kosher salt? Thank you in advance

    Reply

    • Natasha
      August 15, 2021

      Hi En, that is correct, but I suggest starting with less and then adding more to taste.

      Reply

  • Therese Marmolejo
    August 2, 2021

    I have made this 4 times and had my son make it once. I have eaten it as a soup, my sister added Italian sausage and used it as a Lasagna sauce, Today I made it for the first time with fresh basil.it is so damn delicious, I double the recipe every time and freeze half so that I can add it to meat raviolis in a pinch.

    Reply

    • Natasha's Kitchen
      August 3, 2021

      Hi Therese, great to hear that you enjoyed this recipe! Thanks for your review, Therese.

      Reply

  • Karen
    July 27, 2021

    I made this with garlicky mashed potatoes instead of pasta…it was seriously yummy!

    Reply

    • Natashas Kitchen
      July 27, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Karen!

      Reply

  • Nancy Doran
    May 31, 2021

    This was my first time cooking with fresh mushrooms and tomatoes. The sauce was delicious. I don’t cook a lot of pasta sauces because they scare me due to the complexity. This one gave me step by step and delicious
    .

    Reply

    • Natashas Kitchen
      May 31, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Robert
    May 30, 2021

    used this recipe for Eggplant parm..Portobello mushrooms used

    Reply

    • Natasha's Kitchen
      May 30, 2021

      How did it go?

      Reply

  • Priya
    October 28, 2020

    This looks delicious! Any ideas on how to make this in an Instant Pot?

    Reply

    • Natasha's Kitchen
      October 28, 2020

      It is so yum! I haven’t tried making this in an instant pot yet to advise but I imagine it will work well too.

      Reply

  • T B Neel
    October 3, 2020

    I made this sauce last night and served it over chickpea pasta topped with Parmesan cheese. This is the best homemade sauce I’ve ever made. I followed the recipe exactly except for adding a teaspoon of honey and cut the basil in half. Thanks Natasha!

    Reply

    • Natashas Kitchen
      October 3, 2020

      Thank you for sharing this with us! I’m glad you enjoyed this recipe!

      Reply

  • Glenna
    September 12, 2020

    Can you preserve/jar this recipe? If so, would it need to be refrigerated?

    Reply

    • Natasha
      September 14, 2020

      Hi Glenna, My cousin who shared this recipe with me did preserve it using the waterbath canning method.

      Reply

      • Jennifer
        March 25, 2022

        I am getting ready to try this recipe. If I like it I would like to make it in batches and can it. Do you know how long she water bathed it for?

        Reply

        • Natasha
          March 26, 2022

          HI Jennifer, unfortunately I don’t have those instructions and I haven’t tried canning it for shelf storage myself.

          Reply

  • Kandee
    August 17, 2020

    Can I use fresh wild mushrooms in this recipe? Have a local grower that provides me with mushrooms, blue oyster, lions mane, royal trumpet, just to name a few.

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Kandee, I have not tested that but I bet that would work great! I would love to know how you like that recipe.

      Reply

  • Carrie K
    August 14, 2020

    Made this sauce today and we absolutely loved it. I was so happy to be able to use some of our own garden plum tomatoes to make this. It has been added to the collection of go-to recipes for our family. I always look forward to seeing anything you post… always sooo good! Thanks Natasha !

    Reply

    • Natashas Kitchen
      August 17, 2020

      I bet this was so good with fresh garden plum tomatoes! Yum! Thank you for that wonderful review Carrie!

      Reply

  • Valerie
    July 23, 2020

    I used this as the base for a lasagna roll ups recipe. It was exceptional. I look forward to using it again and again.

    Reply

    • Natasha's Kitchen
      July 23, 2020

      Nice! Thanks for sharing that with us, I’m glad that worked great with the lasagna roll ups.

      Reply

  • Andrew Zucker
    June 11, 2020

    I’ve used this delicious recipe several times and my family has enjoyed it very much. I’ve discovered changing the amount of salt from 1Tsp to 1tsp gives us the wider ability to season to our individual tastes.

    Reply

    • Natashas Kitchen
      June 11, 2020

      Thank you so much for sharing that with me Andrew!

      Reply

  • Karen
    June 1, 2020

    I would like to make this with all fresh tomatoes. Could I add some chicken broth to make up for the juice that would be in the canned diced tomatoes?

    Reply

    • Natasha
      June 2, 2020

      Hi Karen, I haven’t tried this with only fresh tomatoes. Using fresh tomatoes would require a lengthy simmering down to soften those tomatoes. You might look up a recipe on how to make your own canned diced tomatoes to get an idea of timing and process. You could add broth or water as needed but I would probably wait and see how much juice the tomatoes release and adjust the consistency as needed.

      Reply

  • jack
    April 26, 2020

    Delicious! ‘just finished making this – for the goluptsi I’ll make tomorrow or the next. ‘had to make some minor adjustments: here the wine is “tempranillo”; no red pepper flakes so I luckily had a little Aleppo which worked a wonder and I had to add some dried basil to add to the little fresh I had. BTW my 20 cm. Dutch oven is filled to the brim – that’s about 10 cups.
    Дякую mucho 😁

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thanks for sharing, Jack and I’m glad to know that your adjustments worked great!

      Reply

  • KAREN CONDER
    February 28, 2020

    I was wondering if the fresh tomatoes are peeled? The recipe looks delicious.

    Reply

    • Natasha
      February 28, 2020

      Hi Karen, the long cooking time softens the skins so we do not peel but you can peel if you prefer to, but you would have to blanch the tomatoes in hot water first for them to peel easily.

      Reply

  • Philipp'
    February 18, 2020

    What is in “Italian seasoning”? We use fresh and individual dried herbs.

    Reply

    • Natashas Kitchen
      February 18, 2020

      Hi Philipp’, Try substituting 1/4 teaspoon each of basil, thyme, rosemary and oregano for each teaspoon of Italian seasoning called for in a recipe.

      Reply

  • Haley
    January 12, 2020

    I have yet to try this but just wondering, if I don’t have an immersion blender, could I substitute the fresh whole tomatoes for tomato purée or paste and then leave the canned diced tomatoes?
    How much paste would I need to the 6 whole tomatoes?

    Reply

    • Natasha
      January 13, 2020

      Hi Haley, those substitutions would create a different flavor profile and texture (with tomato skins). Without testing that through, it would be difficult to make a recommendation. If you experiment, please let me know how it goes.

      Reply

  • Dee
    January 7, 2020

    Made this tonight. Excellent!

    Reply

    • Natashas Kitchen
      January 8, 2020

      I’m so glad you enjoyed it!

      Reply

  • Donna
    November 10, 2019

    Hi Natasha. I made the arrincchini balls yesterday and would like to make the marinara sauce for dipping. Can I eliminate the mushrooms. Would it have the same consistency.txs. Love your recipes

    Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Donna, we love it mushrooms, I haven’t tested that without it but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Silvia Seares
    July 30, 2019

    Do you peel the fresh tomatoes?

    Reply

    • Natashas Kitchen
      July 30, 2019

      Hi Silvia, we did not peel the tomatoes.

      Reply

  • Gerald Brown
    September 7, 2018

    If I want to make and can ten L of this would I just triple the recipe?

    Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Gerald. I wish I had measured it out now, but I would estimate maybe 1 1/2 quarts or about 8 cups per recipe.

      Reply

      • Gerald Brown
        September 7, 2018

        Good day. Thank you for your reply. I asked my question wrong. If I want to make a large batch of this for canning. Can I just make this entire recipe and times it my like five or ten.

        Reply

        • Natashas Kitchen
          September 7, 2018

          Hi Gerald! I don’t see why not. Just make sure you have a pot big enough to hold it all 🙂

          Reply

      • Shali E
        January 13, 2019

        My husband and I used this as a lasagna sauce and it worked out really well! Definitely a new go to.

        Reply

        • Natashas Kitchen
          January 14, 2019

          I’m happy you enjoyed that. Shali!

          Reply

  • DrSSB58
    August 4, 2018

    Do you think I could freeze this sauce? I planned to cook this last night, but life changes our plans! I need to cook the mushrooms while still fresh.

    Reply

    • Natashas Kitchen
      August 4, 2018

      I don’t see why not. It may be slightly runny if not stored properly. Be sure it is sealed well! Enjoy!

      Reply

  • Pitahujan
    April 9, 2018

    Hi Natasha! I’d love your recipes coz they used easy ingredients that i could buy at the local market and suitable for beginner like me coz of clear construction.
    For this recipe, it’s uneasy for me to find canned tomato here and coz of my faith i don’t drink red wine. could i subtitute them? Thanks Natasha

    Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi, you could also substitute with whole canned tomatoes and chop them up by hand or crushed tomatoes would also work. The wine does enhance the flavor and you may need to add a little sugar to taste to balance the acidity of tomatoes. I’m so glad you are enjoying our recipes! 🙂

      Reply

    • Al
      December 15, 2020

      Hey Natasha. I would like to add ground beef to the mushroom marinara. What is the more suitable amount, one or two pounds of meat?

      Reply

      • Natasha's Kitchen
        December 16, 2020

        Hi AI, I think one pound would be a good start. Check out our spaghetti meat sauce recipe for instructions on adding ground beef.

        Reply

  • Susan
    September 9, 2017

    Hi! I used store bought crushed tomato instead of fresh tomatoes and followed your recipe. I added 2 tsps of sugar to the mixture as it was a bit sour. Then, I also added at least 1.5 tsps of salt, pepper and italian seasoning, and 1/2 tsp if red pepper flakes. It was so delicious!!! Thank you so much for this recipe!

    Reply

    • Natasha's Kitchen
      September 10, 2017

      You’re welcome Susan! I’m glad you enjoy the recipe! Thanks for sharing your great review and tips with other readers!

      Reply

  • Dan
    August 24, 2017

    Great recipe! I made it with dehydrated morel mushrooms and added some of the hydration liquid back in during the simmer stage; Also, some diced green pepper for a little crunch. It was so flavorful. This one will be saved and made again!

    Reply

    • Natasha's Kitchen
      August 24, 2017

      I’m glad to hear you enjoy the recipe Dan! Thanks for sharing your great review!

      Reply

  • Avanthika
    August 22, 2017

    I served it with peas pulao (Indian rice and veg meal). It was a match made in heaven . Thanks for your receipe

    Reply

    • Natasha's Kitchen
      August 22, 2017

      My pleasure! I’m glad you enjoy the recipe! Thanks for sharing 🙂

      Reply

  • Candace
    March 3, 2017

    Hi. Can you tell me how many servings this makes, approximately?

    Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      I wish I had measured it out now, but I would estimate maybe 1 1/2 quarts or about 8 cups.

      Reply

  • Paweł
    March 3, 2017

    It is the BEST sauce I have ever made!
    Thank you!

    Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      You are very welcome Pawel, I’m glad you like it 😀.

      Reply

  • Darby
    June 19, 2016

    This was easy to assemble and the results were tasty served over angel hair pasta. I used a variety of mushrooms, and cherry tomatoes in place of the medium tomatoes, but otherwise stuck to the recipe. Will definitely make again. Plenty of leftovers, and I assuming if will freeze well. Thank you for posting this recipe!

    Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      Darby, thank you for such a nice review and you are welcome 😀.

      Reply

  • Krista
    March 25, 2016

    This was awesome, I used the sauce to cover portobello mushrooms and topped with goat cheese.

    Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Krista, I’m so happy you enjoyed that. Thank you for sharing that with us 😀

      Reply

  • Erika
    March 19, 2016

    Am guessing you sauté onion and garlic in the EVOO. I did not see where to use it in the recipe. Drizzle to finish? Sauté?

    Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      Oh goodness, I completely missed that. Thanks for pointing that out! Yes, add it in the beginning with the onion and garlic.

      Reply

  • Amanda
    February 18, 2016

    Looks great so far! I’m on the last step. It seems like it’s taking a while to thicken. Hopefully that’s not just me! 🙂 looks delicious so far though!

    Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Amanda, it can vary if your tomatoes were a little extra juicy, or if you blended it so that it is more chunky. Also, I noticed it thickens slightly as it cools down.

      Reply

  • Chelsea
    January 12, 2016

    So yummy! Thank you for this simple and delicious recipe. Plus I always love pictures with my recipes. I used this over zucchini pasta that I made with my spiralizer.

    Reply

    • Natasha
      natashaskitchen
      January 13, 2016

      Oh wow that sounds so healthy and delicious. You’re making me hungry! 🙂

      Reply

  • Janice Nairn
    September 29, 2015

    Hi Natasha! i am so glad I found your website today. This recipe and others look fabulous! I cannot wait to try them. I am Ukrianian Canadian and love the fact your recipes have some ethnic flair! Thank you!

    Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      It’s so nice to meet you Janice! Thank you for the compliment. I hope you find many new favorite recipes on my blog 🙂

      Reply

  • Joyce
    August 8, 2015

    With all of the garden tomatoes this was perfect timing. I made this and used it over grilled steak which I sliced and then put the whole thing over linguini. I did add a couple of sautéed bell peppers as well to make my recipe sort of a steak cacciatore. Between the mushrooms and the peppers and the fresh basil, it was very Italiano! Delicioso!

    Reply

    • Natasha
      natashaskitchen
      August 8, 2015

      My goodness you’re making me sooo hungry!

      Reply

  • Lisa
    August 7, 2015

    I have just finished eating this on a bed of linguine. The only thing I did differently was to finely chop my fresh basil directly on top of the plated dish and mix it through. It took a VERY long time to reduce the sauce, but I started early, so it didn’t matter. It was absolutely, completely, totally delicious! Thank you. I will make it again and again. Thanks!

    Reply

    • Natasha
      natashaskitchen
      August 7, 2015

      I’m so happy you loved it! I love the idea of adding fresh basil.

      Reply

  • Shibani
    July 1, 2015

    Hey Natasha!!

    I followed your recipe and made the mushroom marinara sauce. I made it a little more spicier… I wanted to attach a pic, but this text box won’t let me.. Anyways.. I’m going to serve it with spaghetti, on the occasion of my newly born neice arriving home soon.

    Thanks a lot for sharing your creation!

    Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      There isn’t a way to attach a picture yet. A spicier version does sound really good! 🙂

      Reply

  • Winter
    April 6, 2015

    Great recipe. Making something similar tonight for my lasagna. Just a note-better to just wipe off mushrooms with a paper towel-rinsing them, even with drying destroys the flavor and browning ability.

    Reply

    • Natasha
      natashaskitchen
      April 6, 2015

      Thanks Winter! 🙂 Sometimes I just can’t get past the fact that other people touch the mushrooms and I just have to wash them. 🙂

      Reply

  • Yuliya
    February 15, 2015

    Absolutely spot on. Next time I wont blend it at all since I diced things pretty small anyways (should have taken your advice about overblending

    Reply

    • Natasha
      natashaskitchen
      February 16, 2015

      I’m so glad you liked it! Thanks for the great review Yuliya 🙂 I’m the same way, I dice things up teeny tiny and I’m prone to over-blending too, that’s why I mentioned it 😉

      Reply

  • Sandi
    November 13, 2014

    I made this with one alteration for lasagna! the sauce flavor is so good. The lasagna is in the oven, and I’m betting it will be amazing. I am going to pin this for future use.

    Reply

    • Natasha
      natashaskitchen
      November 13, 2014

      Oooh I bet it was really good in lasagna! Thanks for sharing the great idea! 🙂

      Reply

  • Michelle
    July 13, 2014

    HI, this recipe looks simply mouthwatering. I was wondering if there is a substitution to the red wine? thanks
    Michelle

    Reply

    • Natasha
      natashaskitchen
      July 13, 2014

      It does add some nice flavor to the marinara but you can omit it if you do not wish to use it.

      Reply

  • DesignGrrl
    July 2, 2014

    I made this to put on top of zucchini spaghetti and my friends went crazy for it! Thanks so much for such a wonderful recipe!

    Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      Ooh goodness that sounds like something I would go crazy for! Yum!

      Reply

  • Olga
    June 21, 2014

    Delicious! definitely making this again! Pinned!

    Reply

    • Natasha
      natashaskitchen
      June 21, 2014

      Thanks so much for pinning! I sure appreciate it 🙂

      Reply

  • tammigirl
    June 16, 2014

    Oh my goodness this looks maddeningly delicious!

    Reply

    • Natasha
      natashaskitchen
      June 16, 2014

      🙂 Thanks Tammi! I can’t wait to make a meat sauce out of it. It’s one of those things that you don’t mind having leftovers! 🙂

      Reply

  • Anna
    June 11, 2014

    I love to make baked manicotti with my own homemade sauce. Making your recipe of marinar sauce right now, love the idea of mushrooms! 🙂 Thank YOu Natasha

    Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      Baked manicotti! Wow that sure sounds good! The mushrooms are so good in marinara (it’s one of my favorite ingredients!)

      Reply

  • elena
    June 9, 2014

    I love casseroles 🙂 my favorite has to be ur chicken and mushroom casserole and we also love lasagna. Thanks for the giveaway ……would LOVE to win 🙂

    Reply

  • Rust
    June 6, 2014

    Oooh …this looks perfect! And look at that gorgeous Le Creuset dutch oven! 🙂

    Reply

  • Mom's Dish
    June 6, 2014

    I never liked red sauce for pastas or pizzas. After trying real Italian sauce in Europe, I fell love. I spotted your picture on Instagram, waited for this recipe :)Beautiful pictures!

    Reply

    • Natasha
      natashaskitchen
      June 6, 2014

      Thanks dear 🙂 I’m not a big fan of store-bought Marinaras but this one is so nice!

      Reply

  • Inna BC
    June 5, 2014

    Natasha, I wanted to bring to your attention that you forgot to add the 2 cans of diced tomatoes in your print out recipe.

    Reply

    • Natasha
      natashaskitchen
      June 5, 2014

      Thank you so much for finding that! I fixed it. Can’t believe I missed that! Thanks again!

      Reply

  • Julia @Vikalinka
    June 5, 2014

    Gorgeous colour and no doubt taste! This recipe is so similar to what I usually make for a pasta sauce except for mushrooms. LOVE it, Natasha. Another beautiful recipe to add my list to try soon. 🙂

    Reply

    • Natasha
      natashaskitchen
      June 5, 2014

      Julia, thank you! I love the mushrooms in there. It adds so much nice flavor and texture! 🙂

      Reply

  • Olena@iFOODreal
    June 5, 2014

    Yummy! Holy guacamole! Love it! It even has my favourite ingredient – red wine LOL. Pinning!

    Reply

    • Natasha
      natashaskitchen
      June 5, 2014

      Olena, thank you and thanks so much for pinning! I love cooking with red wine!

      Reply

      • Olena@iFOODreal
        June 5, 2014

        I should cook more with red wine. I always end up drinking it.:)

        Reply

        • Natasha
          natashaskitchen
          June 5, 2014

          Well, now that is a dilemma! 😉

          Reply

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