Mushroom Bolognese

Recipe courtesy of Kellie from The Suburban Soapbox and Recipe Redux


A vegetarian twist on the classic meat filled Bolognese recipe. Thick and hearty, even your biggest carnivore will love this sauce. This is a great way to get more veggies into your meals.

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 8 servings


2 tablespoons olive oil
1 medium vidalia onion, diced
1 medium carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
1 lb 4 oz crimini mushrooms, chopped(white mushrooms will work, also)
5 oz shiitake mushrooms, chopped
1 teaspoon dried oregano
1 bay leaf
1 tablespoon tomato paste
1/2 cup red wine
28 oz can tomato puree
28 oz can crushed tomatoes
1 teaspoon granulated sugar
1/4 tsp salt, plus more for additional seasoning
1/4 tsp pepper, plus more for additional seasoning


Heat the olive oil over medium heat in a large dutch oven or heavy bottomed pot. Add the onions to the olive oil and sauté until they begin to soften. Add the carrots and celery and continue to sauté another 3 minutes. Stir in the garlic and cook for an additional minute. Add mushrooms and cook until softened, approximately 5 minutes. Stir in the oregano, bay leaf, tomato paste and wine and allow the liquid to reduce by half.

Stir in the tomatoes, sugar, salt and pepper. Bring the sauce to a boil and then turn the heat down to low. Allow the sauce to simmer for 10 minutes. Season with salt and pepper to taste.

Serve with your favorite pasta.

Note: Sauce can be stored in an airtight container for up to two days in the refrigerator or up to 60 days in the freezer.


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