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bowl of paghetti with mushroom sauce
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5 from 7 votes

Mushroom Tomato Sauce

A delicious alternative to ground beef meat sauce, our Mushroom Tomato Sauce will satisfy your beef cravings and tastes amazing on pasta. A delicious way to eat more plant-based foods.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Sauce
Cuisine: Italian
Keyword: mushroom pasta sauce, vegan mushroom sauce
Servings: 6
Calories: 76kcal
Author: Gwynn Galvin

Ingredients

Instructions

  • Process the mushrooms in a food processor for a fine texture or chop them with a knife for a meatier texture. You should get about 3 to 3 ½ cups of chopped mushrooms depending on how finely you chop them.
  • Heat oil over medium heat in a saucepot.
  • Cook mushrooms, onion, garlic, Italian seasoning, kosher salt and pepper until the mushrooms release their liquid and cook down in volume, stirring occasionally, about 7 minutes.
  • Add red wine and vinegar, bring to a boil and cook 1 minute.
  • Stir in crushed tomatoes and water and bring to a boil.
  • Reduce heat and simmer 25 minutes, stirring occasionally.
  • Serve mushroom sauce with your favorite pasta.

Notes

Makes about 5 cups sauce.
Swirls of Flavor Recipe Tips
  • Take a short cut and use jarred pasta sauce. Just cook the mushroom mixture as directed in the recipe then simmer with your favorite jarred pasta sauce.
  • Use one type of mushroom or a combination of mushrooms
  • This recipe tastes delicious without the balsamic vinegar too
Substitutions
  • Substitute beef broth for the red wine
  • Substitute jarred pasta sauce for the crushed tomatoes and water
  • Substitute 1/2 teaspoon salt for 1 teaspoon kosher salt
 

Nutrition

Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 395mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg