I came up with this easy sauce for a hearty, yet meat-free dinner. Portobello mushrooms are one of my favorites, & one reason I love them, is because of their dense & meaty texture. It takes some chopping time, but it’s so worth making such sauces from scratch, rather than buying them processed in a jar. It’s great over pasta or baked spaghetti squash, my go to, ever since I said goodbye to carbs!
4 large Portobello mushrooms, chopped, including stems
1 large sweet onion, chopped
3 tablespoons olive oil
5 cloves garlic, minced
3 (15 oz) cans diced tomatoes (try to go organic & unsalted on these)
generous 1/4 cup fresh basil, sliced into ribbons
salt & pepper to taste
crushed red pepper flakes (optional)
1.5 teaspoons Italian seasoning
fresh Parmesan cheese for sprinkling (optional)
Heat the oil, over medium-high, in a dutch oven or large pot. Sauté the mushrooms & onion for 10-15 minutes, cooking out as much of the water from the mushrooms as possible. Reducing the water down takes some patience, but it also leaves the flavor to adhere to the mushrooms, so resist the urge to pour out the liquid, which will get rid of the flavor too. Add the garlic & cook for 1 minute, stirring. Add the tomatoes & seasonings, bring to a boil, reduce heat, & simmer for 30-60 minutes. Remove the marinara from the heat, & add the basil, adjusting the salt & pepper.