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


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

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About Jo's Pepperoncini and Mushroom Sauce

Course/Dish: Other Sauces

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