Mushroom Sauce for Spaghetti

Mushrooms add a delicious savory depth of flavor to tomato sauce! There are a few varieties of fresh mushroom you can use in this sauce! Each type of mushroom has a unique characteristic that will bring something different to pasta sauce. I recommend wild mushrooms if they are available; however, you should use your favorite variety! Or, get creative and play around with combinations of mushrooms to create a sauce you and your family love!

• White button: Button mushrooms are easy to find and a great choice if it’s not mushroom season. However, white button mushrooms are very light in flavor. I recommend mixing white button with one of the varieties below for the best taste.
• Cremini: Cremini mushrooms, also known as baby bella mushrooms, look like a brown version of white button mushrooms. They are meaty and very satisfying in flavor.
• Portobello: Portobello mushrooms are large in size and the meatiest of the bunch.
• Shiitake: Shiitake mushrooms are earthy in flavor and slightly chewy in texture.
• Chanterelle: Chanterelle mushrooms are typically found in white wine sauces; however, they work great in tomato sauces as well! They have a delicate taste with a peppery, almost fruity flavor.
• Oyster: Oyster mushrooms are similar to shiitake. They are meaty with a chewy, sponge-like texture that soaks up sauces beautifully.

Sure, you can use dry mushrooms instead of fresh ones. However, you’ll need to rehydrate them in hot water for about 20 minutes before using. And, be sure to strain them before using. If you’re looking for extra umami flavor, stir a little of and the soaking liquid into your sauce.

Looking to take this sauce over the top and make it a meat lover’s dream?! Add some protein for extra flavor and texture!

You can add whatever ground meat you love or have on hand: beef, sausage, chicken, turkey, pork, etc! Or, try using a mix of your favorite ground meats, such as a combination of beef and pork.

1. Brown the meat, breaking it up with the back of a wooden spoon as it cooks.
2. Remove the meat and place it on a paper-towel lined plate to soak up any excess grease.
3. Drain off any excess grease from the saucepan; leaving about two tablespoons of fat in the pan.
4. Proceed with the recipe.
5. Add the meat back to the saucepan when you add the tomatoes.

If you don’t have red wine, you can swap in white wine. Or, if you’re out of wine completely, simply use chicken broth or vegetable broth to deglaze the pan and lift the brown bits off the bottom of the pan. 

A sauce can become too thick from over cooking or mis-measuring the liquid ingredients. However, have no fear, because thinning out a sauce that’s too thick is super simple!

To thin out spaghetti sauce, simply stir in more red wine or add a bit of broth. Make sure you start with a small amount and continue to add the liquid until the sauce is thinned out to your liking. Alternatively, if you are looking for a thinner sauce that has a creamy consistency, you can stir in a bit of heavy cream.

To avoid a watery mushroom spaghetti sauce, make sure you cook the mushrooms thoroughly – until the moisture completely evaporates from the pan – before adding any liquids. Additionally, be sure to let the pasta sauce simmer long enough to reduce and thicken-up naturally. 

If you’re spaghetti sauce is still thin, try these easy fixes:

• To thicken a watery sauce without altering the taste: Simply continue to simmer the sauce over low heat until it’s reduced and thickened to your liking. Make sure the saucepan isn’t covered with a lid!
• Add more tomato paste: Stir in a little bit of tomato paste as needed and simmer to thicken the sauce. Use tomato paste sparingly as a little goes a long way!
• Alternatively, you can thicken a sauce by adding slurry to your sauce: Mix equal parts of cornstarch and water to create a slurry. Stir the slurry into the pasta sauce. Allow the sauce to simmer for a few minutes until it thickens. Avoid adding too much or it will alter and ruin the texture of the sauce!

This recipe for mushroom spaghetti sauce is incredibly easy to customize. Below are some flavoring ideas to help inspire;

• Herbs: Fresh herbs are a wonderful way to brighten up a tomato sauce. Add parsley, chives, oregano or bay leaves for a touch of herbaceous flavor.
• Seasonings: Spices and seasonings are a great way to subtly customize your pasta sauce! Add in crushed red pepper flakes or cayenne for a spicy kick! Or, try dried rosemary or oregano for an earthy flavor and sweet paprika for a sweet pepper flavor without any adding any heat.
• Sugar: If your sauce is too acidic, add brown sugar or granulated sugar to tone down the tart flavor.
• Vinegar: If your sauce is a little too flat in taste, add a touch of balsamic or red wine vinegar to bring it to life!
• Worcestershire Sauce: Worcestershire is one of my favorite ingredients to add to tomato sauce. Add a few dashes to give the sauce a complex depth of smokey flavor.

For sure! To make this spaghetti sauce with mushrooms spicy, simply incorporate red pepper flakes, hot sauce, or finely chopped fresh chili peppers into the sauce. I recommend starting small and adding the spicy ingredient gradually to ensure it doesn’t overpower the other flavors.