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Mushroom Sauce


For great results, finish cooking pasta in the sauce, adding a little pasta water.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced small
  • Salt and pepper
  • 1 can (28 ounces) whole peeled tomatoes, pureed
  • 1 pound quartered cremini mushrooms
  • 1/2 teaspoon dried thyme
  • 1/3 cup dry white wine
  • Fresh parsley


  1. In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add mushrooms and thyme and saute over medium-high until browned, 10 minutes. Add wine and cook until evaporated. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta. Serve topped with parsley.

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