Mushroom bolognese is a fun twist on a classic sauce.
Learn how to make mushroom bolognese.
What Is Bolognese?
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Bolognese is atraditional Italian meat-based saucethat originated in the city of Bologna in Italy.
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.
This sauce can be made in advance to serve later in the week.
Thaw overnight in the refrigerator if frozen.
Toss in the pasta and serve with shaved Parmesan and fresh basil.
For a lighter option, a classicCaesar salador simple side salad can add a fresh touch.
And don’t forget a glass of white or red wine for the perfect pairing.
Thaw overnight in the refrigerator if frozen.
Line a large rimmed baking sheet with aluminum foil.
Broil mushrooms until tender and very lightly charred, 10 to 12 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large saucepan over medium until shimmering.
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.
Check that the pasta and wine you’re using are also vegan.
