Mushroom Marinara Sauce--Easy

Recipe by VickyJ
READY IN: 25mins




  • Start by heating the oil over medium-low heat in a large pan.
  • Slice mushrooms with egg slicer.
  • When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms.
  • Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released.
  • Season the mushrooms with salt and pepper and reduce the heat to medium-low.
  • Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary). Discard the peel, and continue with the remaining garlic.
  • Stir in the pressed garlic and add a small pinch of red pepper flakes.
  • Open the can of tomatoes and pour the liquid right into the pan.
  • With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce.
  • Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks).
  • When it is almost time to serve, add a little of the pasta cooking liquid to the sauce.
  • Using the scissors, snip the parsley leaves into the sauce.
  • I taste for seasoning, discard bay leaf and serve over cooked pasta.