Ingredients for Mushroom Marinara Sauce Easy
- Extra Virgin Olive Oil
- White Button Mushrooms
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- Garlic Cloves
- 1/8 teaspoon red pepper flakes (or to taste)
- Whole Canned Tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sugar
- Dried Bay Leaf
- Fresh Parsley
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How to Make Mushroom Marinara Sauce Easy
- Heat 2 tablespoons of olive oil in a large pan over medium-low heat.
- Slice 8 ounces of cremini mushrooms using an egg slicer.
- Increase heat to medium. Add sliced mushrooms to the pan and cook, stirring occasionally, for 5-7 minutes, until tender and their juices are released.
- Season mushrooms with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to medium-low.
- Using a garlic press, add 2 cloves of unpeeled garlic directly to the pan. Discard the peels.
- Stir in the pressed garlic and a pinch of red pepper flakes (about 1/8 teaspoon).
- Open one (28 ounce) can of crushed tomatoes. Using kitchen shears, coarsely chop the tomatoes inside the can.
- Pour the tomatoes and their juices into the pan.
- Add 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon sugar, 1 bay leaf, and 1/2 teaspoon salt.
- Simmer uncovered for 15 minutes, stirring occasionally.
- During the last 2 minutes of simmering, add 1/4 cup of pasta cooking liquid to the sauce.
- Stir in 1/4 cup chopped fresh parsley using kitchen shears.
- Taste and adjust seasoning as needed. Remove the bay leaf.
- Serve immediately over your favorite cooked pasta.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
55g
Fat
8g
Carbs
20g
