Mushroom Marinara Sauce Recipe

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.

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

5 from 15 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $12-$18

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

  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).
  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.
  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)
  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.

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?

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

      • 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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