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.
It’s a vegetarian take on traditional bolognese where savory mushrooms replace the meat.
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.
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.
Like I said this dish is quick to make so it would be great for a midweek meal or a special impromptu dinner party.
During the cold winter months this hearty bowl of mushroom bolognese will become your new comfort food.
- 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
- 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.
- Next in 2 batches do the same with the mushrooms, pulse til coarsely chopped (or by hand).
- In a large heavy bottomed pan drizzle ¼ cup of olive oil and a pat of butter.
- Add the veg, with some salt, pepper thyme and rosemary to taste, saute around 5 minutes til softened.
- Add the chopped mushrooms and saute until you see little moisture, about 5 minutes.
- Stir in the tomato paste
- Add in the wine until it evaporates.
- Add in the milk and a little pasta water if need be to loosen it up.
- Season to taste, add the grated Parmigiano, a nice drizzle of olive oil and garnish with fresh parsley.
- Toss the cooked pasta into the mushroom mixture and after plated, more cheese, parsley and a drizzle of olive oil for garnish.