Mushroom Tomato Sauce

A recipe for Mushroom Tomato Sauce! This easy pasta sauce comes together with sliced mushrooms, crushed tomatoes, and seasonings.

Secret Recipe Club

Time for another Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

This month, I was assigned A Kitchen Hoor’s Adventures. The author, Christie, has been cooking her entire life. She learned by joining her parents and Nana in the kitchen.

I picked her Mushroom Marinara this month, but have also pinned the following recipes for later: Cevapi with Shopska, Creamy Tomato Pesto Gnocchi, and Creamy Chicken Pasta with Leeks and Shallots.

Mushroom Tomato Sauce

For today’s event, I am sharing a recipe for Mushroom Tomato Sauce inspired by Christie’s Mushroom Marinara!

This easy sauce comes together in about 30 minutes for a wonderful, flavorful pairing with pasta.

Sliced mushrooms are sautéed in a pan with onion and garlic, then simmered for about 15 minutes with crushed tomatoes to create a lightly thickened sauce.

This Mushroom Tomato Sauce is best served warm tossed with an al dente pasta such as spaghetti and a splash or two of pasta water. Leftovers can be stored in the refrigerator in an airtight container for up to three days.

Looking for more mushroom recipes?

Try my:

• Rántott Gomba (Hungarian Fried Mushrooms)
• Mushroom Garlic Spaghetti
• Zapiekanka (Polish Toasted Mushroom and Cheese Bread)

A Few Mushroom Tomato Sauce Tips

I sliced whole cremini mushrooms. Slice the mushrooms as thick or thin as desired. Thicker slices will take a little longer to cook. For even less prep, you can use pre-sliced mushrooms.

Use a favorite dry red wine to deglaze the pan. For these latest photos, I went with an Appassimento from Puglia. If avoiding alcohol, swap the red wine for a meat stock or vegetable stock.

In the United States, Italian seasoning is a spice blend generally incorporating dried basil, oregano, rosemary, thyme, marjoram, parsley, and/or other additions. This recipe uses 2 teaspoons Italian seasoning plus an additional 1/2 teaspoon oregano for a little extra boost. Adjust these as desired. I used a store-bought Italian seasoning, but Savory Experiments has a recipe for a Homemade Italian Seasoning if you want to make your own.

Adjust the salt and pepper to taste. The exact amount of salt required may vary based on the sodium content of the canned tomatoes.

If the tomatoes are too acidic, add a large pinch or two of white sugar or light brown sugar.

Want a little spice? Add a large pinch of red pepper flakes.

If the sauce thickens too much while simmering, stir in a little water or stock.

Check out what everyone else made:

• Wasabi Cream Dip with Shrimp from Shockingly Delicious
• Oven Fried KFC “Copycat” Chicken from Karen’s Kitchen Stories
• Herbed Goat Cheese Souffles from Bewitching Kitchen 
• Ginger Beef Stir Fry from Sew You Think You Can Cook
• Italian Sausage and Kale Lasagna from Flying on Jess Fuel
• Dutch Baby Oven Pancake with Blood Oranges and Blueberries from Lavender and Lovage
• Vegiladas- Vegetarian Enchiladas from The Wimpy Vegetarian
• Orange and Rosemary Roasted Almonds from A Kitchen Hoor’s Adventures
• Australian Sausage Rolls from Making Miracles
• Smashed Potatoes from Chocolate and Chillies
• Chocolate Spice Cookies from A Day in the Life on the Farm
• Mini Mincemeat Pies from Lynsey Lou’s
• Slow Cooker Pork Carnitas from I am a Honey Bee

This recipe was originally posted in February 2015 and updated in February 2026.

Mushroom Tomato Sauce Recipe

Adapted from A Kitchen Hoor’s Adventures

Print Pin

Mushroom Tomato Sauce

A recipe for Mushroom Tomato Sauce! This easy pasta sauce comes together with sliced mushrooms, crushed tomatoes, and seasonings.

Course Sauce

Cuisine N/A

Keyword marinara, mushroom, pasta sauce, sauce, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (30 milliliters) olive oil plus more as needed
• 4 cloves garlic peeled and minced
• 1 medium onion peeled and finely chopped
• 12 ounces (340 grams) cremini mushrooms sliced
• 2 teaspoons Italian seasoning
• 1 teaspoon fine salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 milliliters) dry red wine
• 28 ounces (794 grams) crushed tomatoes
• fresh basil or parsley leaves for garnish

Instructions

• In a large saucepan, drizzle the olive oil over medium heat.
• Once heated, add the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Stir in the onion and continue to cook until starting to soften.
• Add the sliced mushrooms, drizzling in a little more olive oil if needed.
• Continue to cook, stirring occasionally, until most of the moisture from the mushrooms has evaporated and they are starting to become golden.
• Season with the Italian seasoning, salt, oregano, and black pepper.
• Pour in the wine, scraping up any browned bits from the bottom of the pan.
• Allow to simmer until reduced by half, about 2 minutes.
• Pour in the crushed tomatoes and reduce heat to medium low. Simmer for 10-15 minutes, until the tomato pieces soften and the flavors blend together. If the sauce thickens too much, add a splash or two of water.
• Adjust seasonings to taste and serve the mushroom tomato sauce warm with desired pasta and basil or parsley leaves for garnish.

Notes

If the tomatoes are too acidic, add a large pinch or two of white sugar or light brown sugar.