Food and Recipes Pasta Pasta Sauces Mushroom Bolognese 5.0 (1) 1 Review Mushroom bolognese is a fun twist on a classic sauce. By John Somerall John Somerall John Somerall is a highly trained professional chef with over a decade of cooking and recipe writing experience. John has a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Although John is no longer testing and writing recipes for Dotdash Meredith brands, he is still an active private chef and freelance recipe tester and developer. Southern Living's editorial guidelines Updated on November 4, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Active Time: 1 hr 20 mins Total Time: 1 hr 30 mins Servings: 4 Jump to recipe In this mushroom bolognese sauce, portobello mushrooms develop a flavor that resembles beef when slightly charred under the oven's broiler. All of the vegetables are tender but hold up well on their own, so this mushroom bolognese has a thicker consistency compared to other traditional pasta sauces. Learn how to make mushroom bolognese. The combination of crushed tomatoes, mushroom stock, and whole milk adds to the mushroom flavor while creating a sauce that’s rich, creamy, and slightly acidic in flavor and texture. 82 Easy Pasta Dinners The Whole Family Will Love What Is Bolognese? Bolognese is a traditional Italian meat-based sauce that originated in the city of Bologna in Italy. It's typically made with beef, or a mix of beef and pork, along with aromatics, red wine, milk, broth, herbs and seasonings, and served over thick, flat noodles, like tagliatelle, fettuccine, or pappardelle. It's known for its deep, savory flavor, and served as a classic comfort food. This mushroom version is a vegetarian twist on the classic that's every bit as delicious as the original. Ingredients for Mushroom Bolognese The ingredients for mushroom bolognese come together to create a rich, hearty sauce, featuring a medley of fresh and dried mushrooms, aromatics, and seasonings that elevate this classic dish into a vegetarian showstopper. To make mushroom bolognese, you'll need: Fresh portobello mushrooms: The base of the sauce, adding a meaty texture and rich, umami flavor. You can also use cremini, shiitake, or other types of mushrooms as preferred. Olive oil: Used when broiling the mushrooms and sautéing the veggies for even browning. Yellow onion, carrots, and celery: A classic mirepoix, providing an aromatic base for the sauce. Garlic: Adds a savory depth to the sauce. Tomato paste: For a concentrated tomato flavor to deepen the flavor of the sauce. White wine: Acidity to brighten the overall flavor. You can also use red wine, or vegetable or mushroom broth for a nonalcoholic addition. Whole milk: Adds creaminess and balances the acidity of the tomatoes. Mushroom stock: A savory, umami-rich liquid to thin the sauce slightly to coat the pasta. You can also use vegetable, chicken or beef broth if needed. Canned crushed tomatoes: Adds rich tomato flavor to the sauce. Parmesan cheese: For a nutty, cheesy flavor that adds depth and helps thicken the sauce slightly. Kosher salt and black pepper: Seasons the mixture. Uncooked pasta: Choose tagliatelle, pappardelle, fettuccine, or linguine for flat noodles that will hold onto the hearty bolognese sauce. Shaved Parmesan cheese: For a sophisticated finishing touch and additional cheesy flavor. Fresh basil leaves: For a touch of freshness and pop of color. How To Make Mushroom Bolognese Making bolognese is a great way to transform simple ingredients into a robust, flavorful sauce, perfect for coating tagliatelle, pappardelle, fettuccine, or other types of flat noodles. Full instructions are below, but here's a brief recap before you get started: Step 1. Broil mushrooms: Preheat oven to broil. Line a large rimmed baking sheet with foil. Toss mushrooms with olive oil, spread evenly onto baking sheet. Broil until tender and lightly charred.Step 2. Cook bolognese: Heat remaining oil in a large saucepan until shimmering. Add onion, carrot, and celery; cook, stirring occasionally, until tender. Add garlic, and cook, stirring, until fragrant. Add tomato paste, and cook, stirring, until fragrant. Add wine, and cook until almost completely reduced. Add milk, stock, tomatoes, and mushrooms; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened. Remove from heat, and stir in grated Parmesan, salt, and pepper. Cover.Step 3. Boil pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1 cup cooking water. Add pasta and 1/2 cup cooking water to bolognese; stir gently to combine. Add more cooking water as needed. Serve with shaved Parmesan and fresh basil. Can I Prepare Mushroom Bolognese Ahead? This sauce can be made in advance to serve later in the week. Cook the sauce and store in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen. Cook the pasta as directed, and reheat the bolognese on the stovetop, adding pasta water as needed to adjust the consistency. Toss in the pasta and serve with shaved Parmesan and fresh basil. What To Serve With Mushroom Bolognese Mushroom bolognese is a hearty, flavorful dish that pairs well with a variety of sides, including garlic bread or crusty Italian bread to soak up every bit of the delicious sauce. Roasted vegetables can add a nice balance with their caramelized sweetness, while sautéed spinach or kale can add a nice boost of nutrients to the meal. For a lighter option, a classic Caesar salad or simple side salad can add a fresh touch. And don't forget a glass of white or red wine for the perfect pairing. How To Store and Reheat Leftover Mushroom Bolognese Cool leftover bolognese to room temperature, and store in airtight container in the refrigerator for up to four days, or freeze for up to three months. Thaw overnight in the refrigerator if frozen. Reheat on the stovetop, in the microwave, or covered in the oven, adding a splash of broth if needed, until hot throughout. More Vegetarian Pasta Recipes You'll Love These recipes are proof that vegetarian meals can be every bit as hearty and satisfying as their meat-based counterparts: Pasta with Morel-and-Pea Cream Sauce French Onion Pasta Creamy Kale and Pasta Bake Broccoli Pesto Pasta Bake Tortellini Alfredo with Mushrooms Cook Mode (Keep screen awake) Ingredients 4 (6-oz.) pkg. fresh portobello mushrooms, stems and gills removed, cut into 1/2-inch pieces 3 Tbsp. olive oil, divided 1 large yellow onion, finely chopped (about 2 cups) 1 large carrot, peeled and finely chopped (about 1 cup) 1 large celery stalk, finely chopped (about 1/2 cup) 2 tsp. finely chopped garlic (from 2 garlic cloves) 2 Tbsp. tomato paste 1 cup dry white wine 1 cup whole milk 2 cups Mushroom Stock 1 (14 1/2-oz.) can crushed tomatoes 2 oz. Parmesan cheese, finely grated (about 1/2 cup) 2 1/4 tsp. kosher salt, plus more for salting water 1/2 tsp. black pepper 12 oz. uncooked tagliatelle, pappardelle, fettuccine, or linguine pasta Shaved Parmesan cheese Fresh basil leaves Directions Preheat oven to broil with rack about 6 inches from heat source. Line a large rimmed baking sheet with aluminum foil. Toss mushrooms and 2 tablespoons of the olive oil in a medium bowl to combine; arrange in an even layer on prepared baking sheet. Broil mushrooms until tender and very lightly charred, 10 to 12 minutes. Set aside. Meanwhile, heat remaining 1 tablespoon oil in a large saucepan over medium until shimmering. Add onion, carrot, and celery; cook, stirring occasionally, until tender, 5 to 7 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste, and cook, stirring constantly, until fragrant, 2 to 3 minutes. Add wine, and cook until liquid is almost completely reduced, 5 to 6 minutes. Add milk, stock, tomatoes, and broiled mushrooms to saucepan; bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until mixture thickens, 55 to 60 minutes. Remove from heat, and stir in grated Parmesan, salt, and pepper. Cover to keep warm until ready to serve. Bring a large pot of salted water to a boil over high. Add pasta; cook according to package directions. Drain pasta, reserving 1 cup cooking water. Add cooked pasta to Portobello Bolognese along with 1/2 cup reserved cooking water, and stir gently to combine. Add more cooking water to reach desired consistency, if needed. Divide pasta among 4 bowls. Garnish with shaved Parmesan and fresh basil leaves, and serve immediately. Frequently Asked Questions What is the difference between meat sauce and bolognese? While a meat sauce can be any sauce made with ground meat, a bolognese is a slow-cooked, traditional Italian sauce with a hearty texture, typically served with thick types of pasta. What type of mushrooms can I use for mushroom bolognese? While we use portobello mushrooms for this recipe, you can also use cremini, shiitake, or a mix of mushroom types if preferred. Can I make mushroom bolognese vegan? To make this dish vegan, use plant-based milk and cheese (or nutritional yeast) in the place of Parmesan. Check that the pasta and wine you're using are also vegan. Rate It Print