This mushroom marinara makes the perfect winter warming dinner meal – it’s so rich, hearty and filling that even meat-eaters will be satisfied! I love whipping up a batch on a Sunday afternoon and leaving the leftovers to warm me up on Monday night. Perfect!
- 4 cloves garlic
- 500g mushrooms
- 1/2 cup red wine
- 3 tomatoes
- 2 cans of diced tomatoes
- 2tbs tomato paste
- 2tbs dried basil
- 1tbs dried oregano
- Pinch of red pepper flakes
- Sugar (if required)
- Salt and pepper
- Finely dice the onion and garlic
- Clean and slice the mushrooms
- Heat olive oil in a large, heavy based saucepan and cook the onion and garlic until translucent
- Add the mushrooms and stir to combine, cooking over medium heat for 10 minutes or until their juices are released
- Add the red wine and stir through, then cook until the liquid is evaporated
- Dice the tomatoes and add to the saucepan along with the canned tomatoes and tomato paste, herbs and red pepper flakes, stirring to combine
- Reduce the heat and simmer for 45minutes to an hour, stirring occasionally, until the sauce has thickened
- Taste, and if required add a teaspoon or two of sugar, then season with salt and pepper
There are lots of ways you can serve this mushroom marinara – spooned over pasta, heaped on steamed rice or even with some cheesy polenta. It’s versatile, reheats well and is oh so tasty. Plus it involves opening a bottle of red to make it, so it only makes sense to have a glass while you enjoy the spoils of your work too!
I like to use a mix of mushrooms but whatever you have on hand will work. This time I used a combination of button and portobello mushrooms, but I have used field mushrooms and porcini before as well. It still amazes me that I’m now happily cooking with all kinds of mushrooms after avoiding them for years, but I guess we really do change our taste buds as we get older!