Balsamic Mushroom Marinara
Easy-to-make marinara sauce with mushrooms, balsamic vinegar, and fresh basil.
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Servings: 4 servings
Ingredients
- 2 tablespoons olive oi
- 8 ounces portobello mushroom caps stems and gills removed
- 1 teaspoon kosher salt plus extra to taste
- 1 small yellow onion chopped
- 4 large garlic cloves minced
- 2 tablespoons balsamic vinegar
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can fire-roasted tomatoes
- 1/4 cup sliced basil leaves
Instructions
- Heat the olive oil in a pot over medium-high heat. Add the mushrooms and salt. Cook the mushrooms for 10 to 15 minutes, stirring often.
- Add the onion and stir. Cook the onions and mushrooms for about five minutes or until the onions are softened. Stir in the garlic and balsamic vinegar.
- Add all of the tomatoes, stir, and bring the sauce to a simmer. Cover the pot and simmer the sauce for 20 minutes, stirring occasionally.
- Remove the lid and simmer the sauce for about 10 minutes or until it's thickened a bit. Give the sauce a taste and add more salt if you think it needs it. Stir in the sliced basil before serving.
Notes
The sauce will keep well in the refrigerator for several days. Or you can freeze it for several months.
Nutrition Estimate
Calories: 181kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 1015mg | Potassium: 839mg | Fiber: 6g | Sugar: 15g | Vitamin A: 932IU | Vitamin C: 23mg | Calcium: 116mg | Iron: 4mg
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