Mushroom Bolognese

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mushroom and pappardelle

If you’re a mushroom lover then this mushroom bolognese is the dish is for you. It’s hearty, so satisfying, a definite cold weather food, quick to make and so full of flavor.

sofrito

It’s a vegetarian take on traditional bolognese where savory mushrooms replace the meat.

baby bella mushrooms

Look how hearty that is, savory mushrooms enhanced with thyme and a little bit of rosemary is the main show stopper, along with the veg, garlic and other savory goodness.

stove top bolognese

Thick ribbons of pappardelle pasta tossed into the sauce is what I prefer, but honestly feel free to use any kind of pasta you like.

mushroom bolognese

Like I said this dish is quick to make so it would be great for a midweek meal or a special impromptu dinner party.

plated mushroom bolognese

During the cold winter months this hearty bowl of mushroom bolognese will become your new comfort food.

Mushroom Bolognese
 
Savory mushrooms replace the meat in this vegetarian version of bolognese.
Author:
Ingredients
  • 1 lb. of pasta, papardelle or pasta of your choice.
  • 1- ½. lbs. cremini mushrooms, or a mix of your choice
  • 2 carrots
  • 2 celery stalks
  • 1 medium onion
  • 3 garlic cloves
  • ¾ cup tomato paste
  • ¾ cup white wine
  • 1 cup whole milk
  • rosemary and thyme
  • ¾ cup grated parmigiano reggiano
  • butter and olive oil
  • pasta water
  • parsley
Instructions
  1. In a food processor add the carrot, celery ,onion and garlic, pulse it until you get a nice uniform course chop. ( otherwise finely chop by hand). Remove veg from bowl and set aside.
  2. Next in 2 batches do the same with the mushrooms, pulse til coarsely chopped (or by hand).
  3. In a large heavy bottomed pan drizzle ¼ cup of olive oil and a pat of butter.
  4. Add the veg, with some salt, pepper thyme and rosemary to taste, saute around 5 minutes til softened.
  5. Add the chopped mushrooms and saute until you see little moisture, about 5 minutes.
  6. Stir in the tomato paste
  7. Add in the wine until it evaporates.
  8. Add in the milk and a little pasta water if need be to loosen it up.
  9. Season to taste, add the grated Parmigiano, a nice drizzle of olive oil and garnish with fresh parsley.
  10. Toss the cooked pasta into the mushroom mixture and after plated, more cheese, parsley and a drizzle of olive oil for garnish.

 

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Comments

  1. First of all, this is a great idea for a quick and satisfying meal. Pappardelle are one of my favorite pasta shapes too. Second of all, you certainly haven’t lost your touch having been away from blogging for a while. It’s good to see you back in the kitchen.

  2. Got to try this! I really enjoy all the riffs off traditional bolognese, the ones I’ve tried anyway. I can see the “meaty” taste of mushrooms working perfectly here.

  3. Thank you, Marie for posting this recipe! I look forward to making this sometime after the holidays – it will be a nice change from all the rich food. So good to see a post from you.