Mushroom Bolognese

6

A rich, hearty Mushroom Bolognese that delivers deep, savory flavor without meat. Finely chopped mushrooms create a satisfying texture, while tomatoes, herbs, garlic, and wine build a classic Italian-style sauce.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

Mushroom Sauce

• 2 tbsp olive oil
• 2 tbsp butter
• 1 large onion, finely diced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, minced
• 1½ lbs (700 g) mushrooms (cremini, button, or mixed mushrooms), finely chopped
• 2 tbsp tomato paste
• ½ cup dry red wine (optional)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste

To Serve

• 1 lb (450 g) pasta (spaghetti, tagliatelle, or rigatoni)
• Freshly grated Parmesan or Pecorino cheese
• Fresh basil or parsley

Instructions

1. Prepare the mushrooms.
   • Finely chop mushrooms using a knife or pulse briefly in a food processor.
   • Avoid making them into a paste; keep some texture.
2. Cook the vegetables.
   • Heat olive oil and butter in a large pot over medium heat.
   • Add onion, carrot, and celery.
   • Cook for 5–7 minutes until softened.
3. Add garlic and mushrooms.
   • Stir in garlic and cook for 30 seconds.
   • Add mushrooms and cook for 10–15 minutes, stirring occasionally, until their moisture evaporates and they begin to brown.
4. Build the sauce.
   • Stir in tomato paste and cook for 1–2 minutes.
   • Add red wine (if using) and simmer until mostly reduced.
   • Add crushed tomatoes, broth, oregano, basil, bay leaf, salt, and pepper.
5. Simmer.
   • Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thick and flavorful.
   • Remove bay leaf.
6. Cook pasta and serve.
   • Cook pasta according to package directions.
   • Toss with the mushroom Bolognese sauce.
   • Finish with Parmesan and fresh herbs.

Optional Add-Ins

• 🍷 Extra depth: Add 1 tsp soy sauce or Worcestershire sauce.
• 🌰 Nutty flavor: Stir in ¼ cup finely chopped walnuts.
• 🧀 Creamy version: Add ¼ cup heavy cream at the end.
• 🌱 More vegetables: Add spinach, zucchini, or roasted peppers.
• 🍄 Luxury version: Use porcini mushrooms or shiitake mushrooms.

Storage

• Refrigerator: Up to 5 days in an airtight container.
• Freezer: Freeze sauce for up to 3 months.
• Reheat: Warm gently on the stovetop with a splash of broth or pasta water.

Tips for the Best Mushroom Bolognese

• Brown the mushrooms well—the caramelization creates the “meaty” flavor.
• Don’t rush the simmer; longer cooking develops a richer sauce.
• A splash of pasta water helps the sauce cling beautifully to noodles.

This vegetarian Bolognese is earthy, hearty, and packed with umami—an excellent meat-free alternative to the traditional Italian classic. 🍄🍝