Mushroom Marinara Sauce Recipe
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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!
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
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).
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.
If When you make this, let me know how you served it. I’m so curious!
Mushroom Marinara Sauce Recipe
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.
Enjoy this awesome marinara sauce and thanks for sharing it with the people you love! What’s your favorite way to use marinara sauce?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
Thank you so much for sharing that with me, Debbie! I’m so glad you enjoyed it!
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!
That sounds delicious, Jill! I’m so glad it was enjoyed by the family. Thank you for sharing.
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.
Thanks for sharing, Robin!
Please add the number of servings or quantity to your recipes. Thanks !
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!
Hi Judy, I wish I had measured it out now, but I would estimate maybe 1 1/2 quarts or about 8 cups.
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.
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.
The alcohol burns off during cooking, leaving only the flavor. Most of us who are sober know this.
Question! If I were to substitute the wine…what would be the best replacement? A vinaigrette?
Thank you in advance!
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.
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.
Thank you so much for sharing that with me, Ed!
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.
I’m so glad to hear that! Thank you for the feedback, Monica!
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.
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!
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!
Hello Amy! Nice to know that you loved the result of this recipe, thanks for sharing!
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…
Spell Check Sucks..! That’s San MARZANO crushed tomatoes…
Thank you for sharing that with us, I hope you enjoyed this recipe and all the other recipes that you will try!
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.
That’s so great! It sounds like you have a new favorite, Amy!
Just made it!! The taste is exquisite! Thanks for sharing this recipe.
I’m so happy to hear that!
Before I try this I just want to make sure that the recipe is correct…1 tablespoon of kosher salt? Thank you in advance
Hi En, that is correct, but I suggest starting with less and then adding more to taste.
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.
Hi Therese, great to hear that you enjoyed this recipe! Thanks for your review, Therese.
I made this with garlicky mashed potatoes instead of pasta…it was seriously yummy!
That’s just awesome! Thank you for sharing your wonderful review, Karen!
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
.
I’m so glad you enjoyed it! Thank you for the wonderful review!
used this recipe for Eggplant parm..Portobello mushrooms used
How did it go?
This looks delicious! Any ideas on how to make this in an Instant Pot?
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.
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!
Thank you for sharing this with us! I’m glad you enjoyed this recipe!
Can you preserve/jar this recipe? If so, would it need to be refrigerated?
Hi Glenna, My cousin who shared this recipe with me did preserve it using the waterbath canning method.
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?
HI Jennifer, unfortunately I don’t have those instructions and I haven’t tried canning it for shelf storage myself.
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.
Hi Kandee, I have not tested that but I bet that would work great! I would love to know how you like that recipe.
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 !
I bet this was so good with fresh garden plum tomatoes! Yum! Thank you for that wonderful review Carrie!
I used this as the base for a lasagna roll ups recipe. It was exceptional. I look forward to using it again and again.
Nice! Thanks for sharing that with us, I’m glad that worked great with the lasagna roll ups.
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.
Thank you so much for sharing that with me Andrew!
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?
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.
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 😁
Thanks for sharing, Jack and I’m glad to know that your adjustments worked great!
I was wondering if the fresh tomatoes are peeled? The recipe looks delicious.
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.
What is in “Italian seasoning”? We use fresh and individual dried herbs.
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.
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?
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.
Made this tonight. Excellent!
I’m so glad you enjoyed it!
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
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
Do you peel the fresh tomatoes?
Hi Silvia, we did not peel the tomatoes.
If I want to make and can ten L of this would I just triple the recipe?
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.
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.
Hi Gerald! I don’t see why not. Just make sure you have a pot big enough to hold it all 🙂
My husband and I used this as a lasagna sauce and it worked out really well! Definitely a new go to.
I’m happy you enjoyed that. Shali!
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.
I don’t see why not. It may be slightly runny if not stored properly. Be sure it is sealed well! Enjoy!
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
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! 🙂
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?
Hi AI, I think one pound would be a good start. Check out our spaghetti meat sauce recipe for instructions on adding ground beef.
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!
You’re welcome Susan! I’m glad you enjoy the recipe! Thanks for sharing your great review and tips with other readers!
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!
I’m glad to hear you enjoy the recipe Dan! Thanks for sharing your great review!
I served it with peas pulao (Indian rice and veg meal). It was a match made in heaven . Thanks for your receipe
My pleasure! I’m glad you enjoy the recipe! Thanks for sharing 🙂
Hi. Can you tell me how many servings this makes, approximately?
I wish I had measured it out now, but I would estimate maybe 1 1/2 quarts or about 8 cups.
It is the BEST sauce I have ever made!
Thank you!
You are very welcome Pawel, I’m glad you like it 😀.
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!
Darby, thank you for such a nice review and you are welcome 😀.
This was awesome, I used the sauce to cover portobello mushrooms and topped with goat cheese.
Krista, I’m so happy you enjoyed that. Thank you for sharing that with us 😀
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?
Oh goodness, I completely missed that. Thanks for pointing that out! Yes, add it in the beginning with the onion and garlic.
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!
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.
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.
Oh wow that sounds so healthy and delicious. You’re making me hungry! 🙂
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!
It’s so nice to meet you Janice! Thank you for the compliment. I hope you find many new favorite recipes on my blog 🙂
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!
My goodness you’re making me sooo hungry!
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!
I’m so happy you loved it! I love the idea of adding fresh basil.
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!
There isn’t a way to attach a picture yet. A spicier version does sound really good! 🙂
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.
Thanks Winter! 🙂 Sometimes I just can’t get past the fact that other people touch the mushrooms and I just have to wash them. 🙂
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
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 😉
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.
Oooh I bet it was really good in lasagna! Thanks for sharing the great idea! 🙂
HI, this recipe looks simply mouthwatering. I was wondering if there is a substitution to the red wine? thanks
Michelle
It does add some nice flavor to the marinara but you can omit it if you do not wish to use it.
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!
Ooh goodness that sounds like something I would go crazy for! Yum!
Delicious! definitely making this again! Pinned!
Thanks so much for pinning! I sure appreciate it 🙂
Oh my goodness this looks maddeningly delicious!
🙂 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! 🙂
At what step should I add cooked ground beef if I wish?
Hi Rachel, check out our spaghetti meat sauce recipe for instructions on that.
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
Baked manicotti! Wow that sure sounds good! The mushrooms are so good in marinara (it’s one of my favorite ingredients!)
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 🙂
Oooh …this looks perfect! And look at that gorgeous Le Creuset dutch oven! 🙂
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!
Thanks dear 🙂 I’m not a big fan of store-bought Marinaras but this one is so nice!
Natasha, I wanted to bring to your attention that you forgot to add the 2 cans of diced tomatoes in your print out recipe.
Thank you so much for finding that! I fixed it. Can’t believe I missed that! Thanks again!
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. 🙂
Julia, thank you! I love the mushrooms in there. It adds so much nice flavor and texture! 🙂
Yummy! Holy guacamole! Love it! It even has my favourite ingredient – red wine LOL. Pinning!
Olena, thank you and thanks so much for pinning! I love cooking with red wine!
I should cook more with red wine. I always end up drinking it.:)
Well, now that is a dilemma! 😉