Rich and “Meaty” Mushroom Marinara…A Two-For-One Recipe

I try to make dishes with mushrooms often, they are so healthy. (Which ones? Read here for an answer from Dr. Weil, who I trust greatly.) My daughter – not a fan of mushrooms, well, at least not if she sees them. She loved this recipe though! I chop them up really fine so the sauce looks like it has ground meat in it. The mushrooms add such a flavor boost and that rich, meaty flavor most of us like.

The key to a rich, flavorful sauce? Browning the vegetables really well then lifting the flavor with red wine or red wine vinegar. (I recommend red wine.)

Two For One Tip: The recipe makes a lot- save about 2 cups to make my Gluten Free Fresh Kale and Tomato Manicotti - delicious! I also turned this into an appetizer for a get together the following night. I took a bit of the sauce and spread it on some fresh Italian bread (not an everyday food around here, that’s for sure, but it was a special occasion), topped with some shredded cheese and broiled. Yum. Pizza bread!

This is quick and easy and I hope you enjoy! I served over quinoa pasta with a simple side salad for a veggie-bonanza dinner the entire family enjoyed.

Rich and “Meaty” Mushroom Marinara

2 tsp healthy oil/fat of your choice

1 lb mushrooms (I used shiitake)

1 large onion, minced

1 red bell pepper, minced

1 carrot, minced

4 cloves garlic, minced

2 tsp dried basil

2 tsp dried oregano

3 pinches Kosher/sea salt

Fresh ground pepper to taste, crushed red pepper flakes to taste

1/4 cup red wine (or use 2 Tb red wine vinegar)

28 oz crushed tomatoes

1/2 cup fresh basil, chopped

Cooked quinoa pasta (or whole grain if you wish and can tolerate wheat)

Fresh grated parmesan cheese, optional

Heat a large skillet over medium high heat. While the pan is getting hot process the mushrooms in the food processor, pulsing until finely chopped (may take 2 batches depending on the size of your processor.) Want to save time? Throw in the other veggies too if you don’t feel like chopping! When the pan is hot add the oil to the pan, swirl to coat. Add all of the vegetables and seasonings. Stirring often, cook about 10 minutes. At first the mushrooms will release a lot of moisture, but keep cooking and stirring over the heat until it all evaporates and the vegetables begin to brown. Stir in the wine (or vinegar), cook 1 minute. Stir in the tomatoes and fresh basil. Simmer 10 minutes (lower heat and cover slightly if the sauce is bubbling all over) until thick and rich. Serve over the cooked pasta, top with parmesan if you wish and enjoy!

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