Jul 28, 2010

Mushroom Marinara Sauce

So this is the follow up to the garlic bread recipe posted the other day. This recipe probably should have been first, but oh well! So here is what you should eat that tasty tasty garlic bread with: tasty tasty mushroom marinara sauce. Now I actually hate mushrooms. They have a weird texture that I just can't get over. But I love this sauce! I don't know why, but it's just so freaking tasty!

Mushroom Marinara Sauce
Adapted from Allrecipes
2 Tbsp olive oil
1 onion, chopped
4-6 cloves of garlic, peeled and chopped
2 cups fresh sliced mushrooms
1/2 cup chopped fresh basil leaves
1 28 oz can whole peeled tomatoes
1 15 oz can tomato sauce
1 6 oz can tomato paste
merlot wine
2 tsp salt
1 tsp ground black pepper
2 tsp dried oregano
1/4 cup white sugar

heat olive oil in a large pot over med high heat, add garlic and onions and cook until soft. Stir in the mushrooms and basil and cook until the mushrooms are done (about 10 minutes). Pour in the whole tomatoes, bring the mixture to a boil while crushing the tomatoes with a spoon. I suppose you could use a can of crushed tomatoes, but where's the fun in that? Pour in the tomato sauce and bring to a simmer. Let the sauce simmer until thick and bubbling, about 15 minutes. Add the tomato paste then fill the empty can with the merlot wine and add to sauce. Bring to a simmer, then add salt, pepper, oregano, and sugar. Let cook a few minutes longer until heated through. Serve over spaghetti noodles and garlic bread.


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