Mushroom Marinara Sauce with Fresh Herbs

Mushroom Marinara Sauce with Fresh Herbs

It's not often that I use store-bought sauces, preferring instead to make my own at home to ensure freshness and control over the seasonings used. In this case, I wanted a sauce to go along with quinoa goat cheese and Parmesan cakes and so I cooked up a succulent mushroom marinara sauce that included some fresh herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The possibilities are endless. An added bonus is that it's easy to make too. The sauce will keep in the fridge in a well sealed jar for roughly 4 days or freeze it in airtight containers for up to 6 months.


Mushroom Marinara Sauce with Fresh HerbsMushroom Marinara Sauce with Fresh Herbs
Recipe by
Cuisine: Italian
Published on June 27, 2013

Easy-to-make zesty and robust chunky homemade marinara sauce filled with pieces of tender portobello mushroom and seasoned with fresh herbs

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Ingredients:
  • 3 sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 14 oz (400 g) portobello mushrooms, chopped
  • 2 cloves garlic, minced or crushed
  • 2 jalapeños, seeded and finely chopped
  • 1 tablespoon balsamic vinegar
  • 1/4 cup red or white wine
  • 10 large plum tomatoes, finely chopped (about 6 cups)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 2 tablespoons fresh oregano leaves, chopped
  • 2 tablespoon fresh basil or lemon basil, chopped
  • 1 teaspoon coconut sugar or brown sugar
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
Instructions:
  • Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop.

  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and stir for 3 to 4 minutes to soften. Add the carrots and continue to stir for another 2 to 3 minutes.

  • Increase the heat slightly and add the mushrooms, garlic and jalapeños, and cook for another 5 minutes. Stir in the balsamic vinegar and wine and simmer to reduce, stirring frequently — about 5 minutes.

  • Now add the sun-dried tomatoes, plum tomatoes, chili powder, cayenne, oregano, basil, sugar and salt and pepper and bring to boil. Reduce the heat to medium-low and simmer, partially covered and stirring occasionally, until the sauce has thickened — about 45 minutes.

  • Serve right away or refrigerate for up to 4 days or freeze for up to 6 months.

Makes 5 to 6 cups
More irresistible sauces from Lisa's Kitchen:
Gingered Tomato Sauce
Devil's Nightmare Pasta Sauce
Tomato Sauce with Sun-Dried Tomatoes

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

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I'm sharing this with Ricki's Wellness Weekend.

4 comments:

Priya Suresh said...

Such a droolworthy dish, cant ask more..

Jacqueline Meldrum said...

Jean, my mother in law made us a similar cold salad yesterday, but she used sundried tomatoes & it wasn't as spicy as yours. Very tasty though

Stefanie said...

Great recipe! I made this recipe this weekend as a pasta sauce and my boyfriend, who is usually quite a picky eater, loved it. I didn't have any fresh herbs, but the dried substitutions worked great anyway. Will definitely make this recipe again!

Stefanie said...

Great recipe! I made this recipe this weekend as a pasta sauce and my boyfriend, who is usually quite a picky eater, loved it. I didn't have any fresh herbs, but the dried substitutions worked great anyway. Will definitely make this sauce again!