Mushroom Pasta Sauce

Mushroom Pasta Sauce

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Mushroom Pasta Sauce

Mushroom Pasta Sauce

  • Author: The Culinary Institute of America and the Mushroom Council

Ingredients

Scale
  • 2 pounds mushrooms, minced
  • kosher salt to taste
  • 3 tablespoons olive oil
  • 1 yellow onion, medium, chopped
  • 1 garlic clove
  • 2 basil sprigs
  • 1 bay leaf
  • 1/2 cup white wine, dry
  • 4 cups tomatoes, canned or fresh, crushed, juices reserved
  • 1/4 cup tomato paste
  • 1 pound pasta

Instructions

  1. In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.
  2. Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.
  4. Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.

If you like this, try these:

Spicy Maple Portabella Mushroom Jerky

Portabella mushrooms transform into an easy-to-make, craveable snack with this jerky recipe from Chelsey Amer, MS, RDN.

view Recipe

Mexican-Inspired Stuffed Portabella Mushrooms

Flavorful black beans, quinoa, spicy peppers and onions are stuffed into large mushroom caps to make this delicious weeknight meal.

view Recipe

Lasagna Stuffed Portabella Mushrooms

These Lasagna Stuffed Portabella Mushrooms require less than 10 ingredients and are ready in 20 minutes, making this the perfect weeknight recipe.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil