If you’re a mushroom lover, then this Mushroom Bolognese is the dish for you. It’s hearty, so filling, a definite cold-weather meal, quick to make and so full of flavor.
It’s a vegetarian twist on the traditional Bolognese, with savory mushrooms replacing the meat.
Look how savory this is, zesty mushrooms infused with thyme and a little rosemary are the main showstoppers, along with veggies, garlic and other savory delights.
I prefer thick strips of pappardelle pasta tossed in the sauce, but you can honestly use any type of pasta you like.
Like I said, this dish is quick to make, so it’s great for a weeknight meal or a special impromptu dinner party.
During the cold winter months, this hearty bowl of Mushroom Bolognese will become your new comfort food.
Mushroom Bolognese
Spicy mushrooms replace the meat in this vegetarian version of Bolognese.
ingredients
- 1 pound pasta, papardelle, or pasta of your choice.
- 1-½. Pound. Cremini mushrooms or a mix of your choice
- 2 carrots
- 2 sticks of celery
- 1 medium onion
- 3 cloves of garlic
- 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
- Parsely
instructions
- Place the carrot, celery, onion and garlic in a food processor and puree until you get a nice even mince. (or finely chop by hand). Remove the vegetables from the bowl and set aside.
- Next, in 2 batches, do the same with the mushrooms until coarsely chopped (or by hand).
- In a large, heavy-bottomed skillet, drizzle ¼ cup olive oil and a knob of butter.
- Add the vegetables with a little salt, pepper, thyme and rosemary to taste and sauté until tender, about 5 minutes.
- Add the chopped mushrooms and sauté until you see little moisture, about 5 minutes.
- Stir in tomato paste
- Add the wine until it has evaporated.
- Add milk and, if necessary, some pasta water to loosen it up.
- Season to taste, add the grated Parmigiano, add a nice drizzle of olive oil and garnish with fresh parsley.
- Toss the cooked pasta into the mushroom mixture, followed by more cheese, parsley, and a drizzle of olive oil for garnish.
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