Jo's Pepperoncini and Mushroom Sauce

Jo Zimny


I came up with this recipe to put on my Spaghetti Squash. It's rich and yummy!


★★★★★ 1 vote

30 Min
40 Min


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2 Tbsp
coconut oil
1 large
onion, chopped
1/4 c
bell pepper, diced
1 1/4 c
mushrooms, chopped
8 medium
pepperoncini peppers, chopped
2-14 oz can(s)
crushed fire roasted tomatoes
2-14 oz can(s)
diced fire roasted tomatoes
1 small can(s)
tomato paste
1/4 c
fresh oregano leaves, chopped
1/2 c
fresh basil, chopped
1 tsp
dried thyme
3 c
low sodium chicken or vegetable broth
1/2 c
red wine or red sangria
2 tsp
course salt
cracked pepper, optional

How to Make Jo's Pepperoncini and Mushroom Sauce


  • 1Heat the coconut oil in a large sauce pot.
  • 2Add the onions and bell pepper and saute for a few minutes until the onion is soft.
  • 3Add the mushrooms and saute for a few more minutes. Add the pepperoncini peppers and saute another minute.
  • 4Add the cans of tomatoes and tomato paste. Give it a good stir and bring to a boil.
  • 5Add the herbs to the pot and stir the sauce. Add the broth and wine or sangria and course salt.
  • 6Add a little fresh cracked pepper if you like.
  • 7Simmer uncovered for about 30 minutes. Stir on occasion. You want to reduce the sauce a little to thicken it up and intensify the flavours.
  • 8Enjoy!

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About Jo's Pepperoncini and Mushroom Sauce

Course/Dish: Other Sauces

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