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Spaghetti with Marinara and Mushrooms

Spaghetti with Marinara Sauce and Sautéed Mushrooms with Wine

The heavenly smells that come out of the kitchen when making this are incredible.
5 from 2 votes


For the Mushrooms:

  • 5 cups sliced fresh mushrooms about 15 medium to large mushrooms
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 3/4 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked))

For the Marinara Sauce:

  • 3 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 large cloves garlic peeled and chopped
  • 1/2 cup wine red or white wine
  • 2 cans (15 ounces each) tomato sauce
  • 1 empty can of tomato sauce filled with water
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons dried basil leaves
  • 3 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt or salt to taste
  • 1 teaspoon ground black pepper

For the Pasta:

  • 5 dashes salt
  • Water for boiling pasta
  • 3 servings of dry angel hair or spaghetti pasta
  • 2 tablespoons grated Parmesan cheese as a topping when served


For the Mushrooms:

  • Heat a large skillet on medium heat and add the butter. Once the butter is melted add the mushrooms, salt, and pepper. Stir together. 
  • Continue to stir and cook the mushrooms for about another 4 minutes. Turn the heat off and add wine to the pan.
  • Then turn the heat back on and stir as the wine reduces.
  • Stir as the wine reduces. Once the wine has reduced by half, transfer the mushrooms to a bowl and set aside.

For the Marinara Sauce:

  • Heat a medium size pot on medium heat and add olive oil, onion, bell pepper, celery and garlic. Stir as the vegetables cook. 
  • Continue to sauté the vegetables for 8 minutes then turn off the heat and then add wine.
  • Turn the heat back on and stir as the mixture cooks for another 5 minutes. 
  • To the pot, add tomato sauce, water, oregano, basil, Worcestershire sauce, salt and pepper. Stir together. 
  • Turn the heat down to low. Continue to stir as the sauce simmers for another 20 to 30 minutes.

For the Pasta:

  • In a medium size pot, bring water to a boil and add salt. 
  • Add the pasta and cook until al dente per package instructions. 
  • Drain the pasta (but don't rinse; you want the pasta to keep its starch so it will hold and absorb the sauce).  
  • Transfer the pasta to the serving dishes and top with marinara sauce. Top the sauce with cooked mushrooms.
    Garnish with grated Parmesan cheese and serve while warm.




Don't rinse the pasta after cooking it.  When pasta is rinsed, the starch is removed.  The starch on pasta helps to hold and absorb the sauce so it's important to keep the starch on the pasta.