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Morel Mushroom Sauce (Marinara) | Full Recipe

Morel Mushroom Marinara Sauce is a great way to elevate your pasta dishes, or, all sorts of other meals like eggplant parm. No matter what you make, this Morel Marinara will elevate the flavors in your dish and leave you with a full belly and satisfied mind. Ready? Let's go. Need Morels to cook with? Buy them dried here.

Morel Mushroom Sauce Cover Image

As Italians, we're often resistant to new additions to age-old recipes, but this Morel Mushroom Marinara is an exception! - Delaney, P, West Hartford, CT

The Morel Mushroom has one of the most delectable flavors of all wild ingredients on earth, resulting in an array of brilliant uses for it. One of those uses has garnered some attention in the Italian food community, and it goes by the name of Morel Mushroom Marinara.

Marinara sauces have featured mushrooms for years, but almost none with the sacred morel. Why? They are hard to get, and the magic of morel mushroom is just now coming into the mainstream! The earthy, meaty flavors of the Morel are a perfect contrast to the acidity of tomato, and richness of basil and olive oil, and together make one of the best marinaras we've eaten at home. Getting hungry yet? We are too! Let's hop right in.

The Recipe: Morel Mushroom Marinara Sauce:

Cooking Time = 45 Minutes

Morel Mushroom Marinara Sauce


  • 1 pound of fresh morel mushrooms

  • 1/3 cup extra virgin olive oil

  • 1 white or yellow onion, as finely chopped as possible

  • 6 Cloves of Garlic (crushed or diced)

  • 8 roma tomatoes, diced

  • 2 15 oz cans diced tomatoes (Italian style)

  • 1 cup of Red Wine (Whatever you have will work)

  • 1/3 tsp Oregano

  • 3/4 Tbsp Sea Salt

  • 1/8 tsp red pepper flakes

  • 1/8 tsp black pepper

  • 1 cup fresh basil leaves, ripped or chopped to your preference


  1. In a big pot, add the 1/3 cup olive oil and saute sliced morel mushrooms, onions and garlic together for about 5-7 mins until both become soft but not mushy. Morels should be slightly golden brown. (use medium heat)

  2. Add diced tomatoes to the pot along with both cans of the diced tomatoes (make sure to include the juice). Boil for about 15 mins, stirring whenever you want.

  3. Add salt, black pepper, red pepper, oregano, as well as the wine. Mix them in thoroughly.

  4. Add fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened.

  5. Total cooking time should be about 45 mins.

  6. Turn off the stove and enjoy with pasta, eggplant parm, chicken parm, pizza, or whatever else you'd like! Feel free to add a garnish of 2 basil leaves on top.

We hope that you enjoyed this recipe, from our family to yours. Want something else for dinner? Try these spicy morel mushroom quesadillas. Or View all Morel Mushroom Recipes.

Affiliate Disclosure: We make commissions on affiliate links in this article. However, we'll only provide links to products that we feel increase the value of the article and help you forage for morel Mushrooms.


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