Best Mushroom Spaghetti Sauce Recipes

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
• Stovetop mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

10 MINUTE MUSHROOM SPAGHETTI SAUCE

Steps:

• Heat oil; brown garlic, onion, mushrooms and parsley.
• Add all other ingredients.
• Simmer 10 minutes.

HERBED MUSHROOM SPAGHETTI SAUCE

Steps:

• In a large skillet, cook the beef, mushrooms, onion and green pepper in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the tomato sauce, soup and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes, stirring occasionally. Serve with spaghetti.

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY

Steps:

• Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
• Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
• Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
• Add the spaghetti and mix well.
• Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
• Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

MUSHROOM SPAGHETTI SAUCE

Steps:

• In a Dutch oven, brown beef, onions and green pepper until the beef is no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. Remove the bay leaves before serving.

OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE

Steps:

• Cook spaghetti as per package directions. Rinse and set aside.
• Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
• Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
• When ready pour over the spaghetti and mix gently.
• Serve!

MUSHROOM AND BEEF SPAGHETTI SAUCE

Steps:

• Using a large pan brown the meat. Sprinkle with 1 T of Italian seasoning and a couple of good shakes of red pepper flakes. Drain and set aside. Pour about 3 T of olive oil in pot, add garlic, 1 T of Italian seasonins and 2 shakes of red pepper. Over medium heat, saute until the garlic is frangrant. Add the onions and red bell pepper and continue to saute until the onions are translucent. Add another 1 T of Italian seasoning and salt and ground pepper. Add the mushrooms and continue to saute until they soften. Lower heat to medium. Add 8 cans of tomato sauce, the can of tomato paste and stir in the meat. Pour 2 glasses of wine, sip on one and add the other to the sauce. Slice the roma tomatoes and place in a food processor and puree with the 4 T of sugar, the sun dried tomatoes, several leaves of fresh basil and a dash of salt. Add the puree mixture to the pot. Place 3 cans of diced tomatoes in the food processor with 1 T of Italian seasonings. Pureee and add the top. Top off your wine and add the rest of teh bottle to the pot. Keep the heat at medium until it begins to bubble, then reduce to medium low. Cook for about an hour, stirring every 10 or 15 minutes. Taste and add seasonins if needed. Reduce heat to low and cook for several hours stirring every 20 or 30 minutes. Serve.

SPAGHETTI WITH SPICY TOMATO, BACON AND MUSHROOM SAUCE

Steps:

• Cook the spaghetti in a large pan of boiling salted water for 10 mins or according to packet instructions.
• Meanwhile, heat a non-stick frying pan and when hot, add the oil and bacon, then sauté for 3-4 mins, then add the mushrooms and cook for 5 mins or until the bacon and mushrooms are golden.
• Add the chopped tomatoes and chili and simmer over a high heat for 3-4 mins or until the sauce has reduced. Remove from the heat, stir in the sugar and season to taste.
• Drain the spaghetti in a colander and return to the pan, add the spaghetti to the sauce and toss well to mix. Finally add the parsley and serve.

BEEF MUSHROOM SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.

SLOW-COOKER CHUNKY PORK AND MUSHROOM SPAGHETTI SAUCE

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
• Cover; cook on Low heat setting 8 to 10 hours.
• Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
• Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.

SPAGHETTI WITH BEEF MUSHROOM SAUCE

Steps:

• 1. Cook the spaghetti according to the package directions. Drain and return the pasta to the pot. 2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes. 3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes. 4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. 5. Reduce heat and stir in the cream and 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. 6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley. Note: To lighten this dish, omit the cream and double the tomatoes.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to boil. Add the spaghetti and cook as package directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 minutes. Stir in the tomato paste and rosemary and cook, stirring 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8-10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.

MEATY MUSHROOM SPAGHETTI SAUCE

Steps:

• Brown hamburger w/onion, drain fat.
• Brown pork, drain fat.
• Transfer both meats into a large saucepan; and add all tomato indgredients, mushrooms, garlic cloves and garlic salt, stir.
• Top with italian seasoning and simmer, covered for 1 hour.
• Taste and simmer for 4-5 hours.
• Serve over pasta.

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• 1. Bring a pot of salted water to boil. Add the spaghetti and cook according to package instructions. Reserve 1 1/2 cups cooking liquid, then drain.
• 2. Meanwhile, heat 1 tsp. oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned , about 5 minutes. Transfer to a bowl.
• 3. Add the remaining 2 tsp. oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 minutes.
• 4. Stir the tomato paste and rosemary into mushrooms and cook, stirring 1 minute. Return the sausage to the skillet, then add the cream and 1 cup reserved pasta water; bring to a gentle simmer and cook until slightly thickened, 8-10 minutes. Season with salt and pepper.
• 5. Add the spaghetti to the skillet and toss with the sauce mixture, adding some of the reserved 1/2 cup cooking water to loosen, if needed. Top with shredded parmesan.

MUSHROOM SPAGHETTI SAUCE WITH TUNA

Steps:

• Boil spaghetti until cooked.
• Drain tuna.
• Mash tuna with a fork.
• Heat oil in a skillet.
• Add garlic and onion.
• Saute for 2 minutes on low flame.
• Add tuna, red chilli powder and salt to taste.
• Saute for 2 minutes.
• Add vegetable stock and Kimball'Mushroom' Spaghetti sauce.
• Mix well.
• Bring sauce to a boil.
• Lower flame.
• Simmer, uncovered, until the sauce thickens.
• Add parsley.
• Stir and remove from heat immediately.
• Drain spaghetti.
• Transfer to a warmed serving dish.
• Pour the prepared sauce over the spaghetti.
• Serve rightaway!

SPAGHETTI SQUASH WITH MUSHROOM CAPER SAUCE

Steps:

• Prepare spaghetti squash, cut in half lengthwise, scoop out seeds, rub inside and out with oil. Place cut side down on baking tray lined with parchment paper. Bake at 350 degrees 40 minutes or until squash is tender to the touch. Cool. Remove squash from shell with a fork, set aside and discard shell.
• In a skillet, heat oil and sauté onions and mushrooms until soft, Add garlic and all other ingredients except chèvre. simmer on low to combine flavors. Include brine from capers and artichokes. Dilute with milk to desired consistency.
• Heat squash and place on serving dish. Dot squash with chèvre. Pour hot sauce all over and serve immediately. May top with parmesan cheese and parsley.