Mushroom Vegetarian Pasta Sauce Recipe

Ingredients

• 0.25 cup butter
• 0.5 pound fresh baby portobello mushrooms, sliced
• 0.5 pound fresh button mushrooms, sliced
• 1 medium onion, finely chopped
• 2 tablespoons dry red wine, or more to taste
• 2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
• 1 (23 ounce) jar pasta sauce (such as Prego®)
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• 1 pinch white sugar, or to taste
• salt and freshly ground black pepper to taste

Instructions

1. In a large pot, melt butter over medium heat. Add the portobello mushrooms, white button mushrooms, and diced onion. Cook over medium-low heat, stirring occasionally, until the mushrooms release their moisture and the onion becomes soft and translucent, approximately 6 to 8 minutes.
2. Pour in the wine to deglaze the pot, making sure to scrape up any flavorful browned bits from the bottom.
3. Add the diced tomatoes and cook, stirring occasionally, until the liquid has reduced slightly, about 5 minutes. Incorporate the pasta sauce, minced garlic, Italian seasoning, sugar, salt, and black pepper; stir well to combine all ingredients. Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, and simmer, uncovered, until the flavors have melded together and the sauce has reached your preferred consistency, around 15 minutes. Remember to stir the sauce from time to time.

Nutrition

• Calories: 223 kcal
• Fat Content: 11 g
• Fiber Content: 5 g
• Sugar Content: 18 g
• Sodium Content: 1107 mg
• Protein Content: 6 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g