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.
1TbspKosher Salt, or 3/4 Tbsp Sea Salt (started with 1/2 Tbsp sea salt)
1/8tspred pepper flakes
1lbfresh mushrooms, rinsed, dried, sliced
1cupfresh basil, chopped
Tools you will need:
A dutch oven or large heavy-bottomed pot
Hand immersion blender, preferred & easier, or food processor, or blender)
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.