Hello, my name is Lauren, and I am a mushroom addict.
But really, I think I am addicted to mushrooms. I love how meaty they are for being a vegetable. They are juicy and hearty and so flavorful, and when cooked right, mushrooms taste good with just about everything. I must admit, though, I am a bit of a mushroom snob. I’m not a huge fan of button mushroom unless they’re on my pizza. But I love portobellos, chanterelles, shiitakes, trumpet mushrooms, and of course, truffles. That’s probably why I’ve been putting this wild mushroom marinara sauce on everything I’ve been eating lately… pasta, chicken, even fried eggs. I can’t get enough of it. It was so easy to make (and so delicious) that I would consider never buying jarred marinara sauce ever again. My inspiration came from this Bon Appetit version, and I would encourage you to try your own version, too!
4 tbs extra virgin olive oil
1 small shallot, minced
1 small shallot, sliced
2 garlic cloves, minced
12 oz mixed wild mushrooms
1/2 cup chopping onion
3 cups canned diced tomatoes in juice
1/2 cup dry white wine, I used Chateau Haut Rian from Whole Foods, which was perfect to drink alongside!
1/3 cup chopped basil
salt and pepper
salty cheese– I used feta but parmesan would work too
Heat 2 tbs olive oil in a skillet over medium-high heat. Add minced shallot and one of the minced garlic cloves and saute until tender, about 5 minutes. Add mushrooms and saute, stirring regularly, until they are soft, about 8 minutes more. Once the mushrooms are cooked through remove the mixture from the pan.
In the same pan, heat remaining 2 tbs olive oil and add sliced shallot, remaining garlic clove and sliced onion and saute again until tender, 5 minutes. Add tomatoes and wine, and salt and pepper to taste, and simmer until reduced by about 1/3, 10 minutes. Once the flavors have developed, add the mushroom mixture and chopped basil into the pan. Remove from heat, serve with pasta or chicken and sprinkle with cheese.