Best 14 Mushroom Spaghetti Sauce Recipes

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Indulge in a delightful culinary journey with our versatile mushroom spaghetti sauce recipes. Crafted with the finest ingredients, these sauces promise an explosion of flavors that will tantalize your taste buds. From the classic and comforting to the uniquely innovative, our collection offers a symphony of tastes to suit every palate. Whether you prefer a rich and creamy sauce brimming with sautéed mushrooms or a vibrant and tangy tomato-based sauce bursting with umami, we have the perfect recipe for you. Embark on this delectable adventure and discover the endless possibilities that await in the world of mushroom spaghetti sauces.

Here are our top 14 tried and tested recipes!

MUSHROOM-BEEF SPAGHETTI SAUCE



Mushroom-Beef Spaghetti Sauce image

"I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me," says Meg Fisher of Marietta, Georgia. "My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too."

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked whole wheat spaghetti
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE



Spaghetti with Sausage-Mushroom Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
3 teaspoons extra-virgin olive oil
3/4 pound sweet or spicy Italian sausage, casings removed
1 8-ounce package sliced mixed mushrooms
Freshly ground pepper
3 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1/4 cup heavy cream
Shredded Parmesan cheese, for topping (optional)

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



Mushroom-Beef Spaghetti Sauce image

A recipe from the Taste of Home cookbook. It's very yummy. It can be made in the crockpot but I made it on the stove-top. You can add some bell pepper and other veggies to make it chunkier.

Provided by Boomette

Categories     Onions

Time 6h20m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 13

1 lb lean ground beef (90 % lean)
1/2 lb fresh mushrooms, sliced
1 small onion, chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (12 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

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



10 Minute Mushroom Spaghetti Sauce image

Make and share this 10 Minute Mushroom Spaghetti Sauce recipe from Food.com.

Provided by Claire Chartrand

Categories     Canadian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup oil
1 onion, minced
1/4 cup parsley, chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 clove garlic, minced
1/2 lb mushroom, cut or sliced
1 cup tomatoes (fresh or canned)
1/8 teaspoon pepper

Steps:

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

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY



Chicken Mushroom Spaghetti In White Sauce Recipe by Tasty image

Here's what you need: spaghetti, mushroom, chicken breast, salt, fresh parsley, garlic powder, pepper, oil, onion, refined flour, butter, milk, grated cheese, breadcrumb

Provided by Anushua Bag

Yield 2 servings

Number Of Ingredients 14

3 cups spaghetti, cooked
2 cups mushroom, cooked
1 chicken breast, cooked, cut into cubes
1 teaspoon salt
½ tablespoon fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon pepper
oil
½ onion, chopped
3 teaspoons refined flour
5 tablespoons butter
2 cups milk
5 tablespoons grated cheese
5 teaspoons breadcrumb

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!

Nutrition Facts : Calories 1977 calories, Carbohydrate 271 grams, Fat 61 grams, Fiber 12 grams, Protein 81 grams, Sugar 25 grams

OYSTER MUSHROOM SPAGHETTI WITH TOMATO AND BASIL SAUCE



Oyster Mushroom Spaghetti With Tomato and Basil Sauce image

I am a huge pasta fan! I try to make pasta dishes as healthy as possible because we all know that eating too much pasta is not good for our weight. This is a very easy spaghetti recipe. You'll love how all the flavors blend in together. The wine's pleasant aroma and the mushrooms' meaty texture are two things that I love most about this recipe. Enjoy!

Provided by gourmandelle

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

500 g spaghetti (gluten-free)
2 cups oyster mushrooms (chopped)
1 big onion, diced
400 g tomatoes (1 can chopped and peeled tomatoes)
1/2 glass red wine
1 -2 pinch chili powder (optional)
4 -5 garlic cloves, minced
2 teaspoons dry basil leaves
sea salt, to taste
ground pepper, to taste
1 -2 tablespoon olive oil

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!

Nutrition Facts : Calories 408.3, Fat 3.9, SaturatedFat 0.6, Sodium 11.1, Carbohydrate 77, Fiber 4.4, Sugar 5.5, Protein 13.4

HERBED MUSHROOM SPAGHETTI SAUCE



Herbed Mushroom Spaghetti Sauce image

Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor. I think it's the best spaghetti sauce I've ever had. -Anne Halfhill, Worthington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, chopped
1 small green pepper, chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon dried basil
1/2 teaspoon salt, optional
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Hot cooked spaghetti

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.

Nutrition Facts : Calories 330 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 699mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

BEEF MUSHROOM SPAGHETTI SAUCE



Beef Mushroom Spaghetti Sauce image

This recipe is the perfect meaty option for a classic Italian dish. I made this meal for the first time years ago, and I've been going back to it ever since.

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings (1-1/2 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 cup reduced-sodium beef broth
2 tablespoons dried parsley flakes
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 117 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 469mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

MUSHROOM SPAGHETTI SAUCE



Mushroom Spaghetti Sauce image

Our three boys don't seem to mind the flavor mushrooms, green peppers and onions in my spaghetti sauce as much as the chunks. Through the years, I've learned to chop the vegetables very fine so there's nothing for them to search for and pick out.-LaVonne Hegland, St. Michael, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 16 cups.

Number Of Ingredients 13

2 pounds ground beef
2 large onions, finely chopped
1 large green pepper, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
2 cans (one 12 ounces, one 18 ounces) tomato paste
1/2 pound fresh mushrooms, finely chopped
4 cups water
2 bay leaves
2 teaspoons each dried parsley flakes, basil and oregano
2 teaspoons each garlic powder, sugar and salt
1 teaspoon chili powder
1 teaspoon pepper

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.

Nutrition Facts :

MUSHROOM AND BEEF SPAGHETTI SAUCE



MUSHROOM AND BEEF SPAGHETTI SAUCE image

Categories     Sauce     Tomato

Yield 8 servings

Number Of Ingredients 20

fresh basil
dry italian seasoning
red pepper flakes
4T sugar
olive oil
10 cloves garlic, finely chopped
2 lbs Roma tomatoes
1 large red bell pepper, diced
1 lb sliced white mushrooms
1 lb sliced crimini mushrooms
1 1/2 lbs yellow onion, chopped
4 oz sun dried tomatoes in oil
2 lb lean ground beef
1 lb mild Italian sausage
1 lb hot italian sausage
1 750 ml bottle red wine
8 15 oz cans of tomato sauce
3 15 oz cans of diced tomatoes
1 12 oz can of tomato pate
salt and pepper

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 BEEF MUSHROOM SAUCE



SPAGHETTI WITH BEEF MUSHROOM SAUCE image

Categories     Pasta

Yield 6 people

Number Of Ingredients 10

1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms, thinly sliced 2 cloves garlic, finely chopped
1 pound ground beef
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1 cup heavy cream
1 cup (4 ounces) grated Parmesan
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

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.

SLOW-COOKER CHUNKY PORK AND MUSHROOM SPAGHETTI SAUCE



Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce image

Flavorful pork ribs replace the usual ground beef or sausage in family-pleasing spaghetti.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 8

Number Of Ingredients 11

1 1/2 lb boneless pork country-style ribs
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag), thawed
1 can (29 oz) tomato puree
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon fennel seed
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 package (16 oz) spaghetti
1 tablespoon olive or vegetable oil
Grated Parmesan cheese, if desired

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.

Nutrition Facts : Calories 480, Carbohydrate 62 g, Cholesterol 50 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE



Spaghetti With Sausage-Mushroom Sauce image

Another delicious-sounding recipe from Food Network magazine. Very simple ingredients, but rich on flavor.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

kosher salt (for boiling pasta)
12 ounces spaghetti
3 teaspoons extra-virgin olive oil
3/4 lb Italian sausage (sweet or hot with casings removed)
1 (8 ounce) package sliced mushrooms (mixed)
fresh ground pepper
3 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1/4 cup heavy cream
shredded parmesan cheese, for topping

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.

Nutrition Facts : Calories 713.8, Fat 33.7, SaturatedFat 12.4, Cholesterol 68.9, Sodium 1136.3, Carbohydrate 72, Fiber 3.9, Sugar 5.6, Protein 30

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE



Spaghetti with Sausage-Mushroom Sauce image

A nice change from pasta loaded with spaghetti sauce. This dish adds enough sauce to coat the pasta while allowing the flavors of the mushrooms, rosemary and sausage to come through. Recipe from Food Network Magazine

Provided by Daily Inspiration S

Categories     Pasta

Time 55m

Number Of Ingredients 9

12 oz spaghetti pasta
3 tsp olive oil
3/4 lb italian sausage (sweet or hot with casings removed)
1 pkg 8-oz. package sliced mushrooms
freshly ground black pepper
3 Tbsp tomato paste
1 tsp fresh rosemary, chopped
1/4 c heavy cream
shredded parmesan cheese

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.

Tips:

  • Use a variety of mushrooms. This will give your sauce a more complex flavor. Some good options include cremini, shiitake, oyster, and portobello mushrooms.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly and releasing their liquid.
  • Cook the mushrooms until they are browned and tender. This will help to develop their flavor.
  • Use a good quality olive oil. This will help to enhance the flavor of the mushrooms and sauce.
  • Add some fresh herbs to the sauce. This will give it a bright, flavorful finish. Some good options include basil, oregano, and thyme.
  • Serve the sauce over your favorite pasta. Spaghetti, linguine, and fettuccine are all good choices.

Conclusion:

Mushroom spaghetti sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover mushrooms, and it can also be made ahead of time and frozen for later use. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, mushroom spaghetti sauce is sure to please.

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