Portobello Mushroom Marinara Sauce

Mushroom Marinara Sauce
I've always wanted to make my own marinara sauce and when I recently found some quinoa pasta, I was inspired to come up with my own version. As tomatoes are rather pricey right now, I sort of cheated and used canned tomatoes instead of the fresh ones that I usually use. Easy to make and a good idea to serve with vegetables, your favorite pasta, tempeh, and of course northeast African millet patties and just plain good enough to eat by the spoonful. Your friends and family will thank you. There is really no comparison between store-bought sauces and homemade ones.

Mushroom Marinara Sauce

Portobello Marinara SaucePortobello Mushroom Marinara Sauce
Recipe by
Cuisine: Italian
Published on May 3, 2010

Simple, zesty and chunky homemade marinara sauce with big juicy pieces of tender meaty portobello mushrooms — great for serving over any kind of pasta

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Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 14 oz (400 g) portobello mushrooms, chopped
  • 2 cloves garlic, minced or crushed
  • 2 jalapeƱos, seeded and finely chopped
  • 28 oz (800 ml) can of crushed tomatoes
  • 14 oz (400 ml) can of diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh oregano (1 teaspoon dried)
  • 1 tablespoon fresh basil, shredded or chopped (1 teaspoon dried)
  • 1 teaspoon dried red pepper flakes
  • 1/2 teaspoon cayenne
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 1 teaspoon sugar
  • 1/2 cup black olives, pitted and chopped
  • 1/2 cup soft goat cheese
Instructions:
  • Heat the olive oil in a large saucepan over medium heat. When hot, add the onion to the pan and stir for 5 minutes or until the onion starts browning at the edges. Add the mushrooms, garlic and jalapeƱos, and cook for another 5 minutes, raising the heat slightly. Add the tomatoes, balsamic vinegar, herbs and spices, salt and pepper and bring to boil. Reduce the heat slightly and simmer for 25 to 30 minutes with the lid slightly ajar, stirring often.

  • Meanwhile, cook the pasta of your choice according to package directions and drain.

  • Add the sugar and olives to the sauce and continue to simmer for another few minutes. Stir in the goat cheese or sprinkle over the pasta that you serve the sauce with.

Makes 4 to 5 cups
Mushroom Marinara Sauce

More sauces you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Devil's Nightmare Pasta Sauce
Gingered Tomato Sauce
Hot Green Chili Sauce
Best Ever Mushroom Sauce
Homemade Pasta Sauce

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Audio Accompaniment: Evening Star by Robert Fripp and Brian Eno

10 comments:

Soma said...

I have never seen a quinoa pasta. The mushroom marinara sounds good.

Apu said...

How delicious!! I am tempted to buy the quinoa pasta!!

Rach said...

Your mushrooms looks yummy! Will surely try sometime :) You have an amazing blog!

Ruth Daniels said...

What a fantastic marinara! So different to the one I make. Thanks for sharing with PResto Pasta Night.

Gita Jaishankar said...

Hi Lisa, quinoa pasta sounds very interesting, the whole platter with the pasta and the mushroom marinara looks so delicious :)

Joanne said...

What a deliciously hearty sauce! I love that you served it over quinoa pasta...so nutritious.

The Food Hunter said...

Your mushroom marinara looks delicious

Claudia said...

The jalapenos probably give the sauce a nice little zip. And, I love using gluten free pastas.

tigerfish said...

Your sauce looks chunky. Like what Ruth said, I will happily just scoop the sauce and eat it!

Monica said...

I made this yesterday and it was delicious! Last night, I served it over regular spaghetti. Today, I spread it on pizza dough and had yummy pizza for lunch, topped with feta (instead of goat) cheese, since that's what I had on hand. Fantastic! Thanks for this wonderful recipe, which will become a regular around here.