How to Make Rich and Savory Vegetarian Mushroom Bolognese

Simple Summary

This hearty Vegetarian Bolognese with Mushrooms is a delicious plant-based twist on the classic Italian sauce, packed with umami flavor and satisfying texture from a variety of mushrooms and vegetables.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) mixed mushrooms (e.g., cremini, shiitake, portobello), finely chopped
• 1 large onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 can (14 oz / 400g) crushed tomatoes
• 1/2 cup (120ml) red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 cup (60ml) vegetable broth
• Salt and black pepper to taste
• 1/4 cup (15g) fresh basil, chopped
• 1 lb (450g) pasta of choice (e.g., spaghetti, pappardelle)
• Grated Parmesan cheese or nutritional yeast for serving (optional)

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat.

2. Add the diced onion, carrots, and celery to the pan. Sauté for 5-7 minutes until the vegetables start to soften.

3. Add the minced garlic and cook for another minute until fragrant.

4. Increase the heat to medium-high and add the chopped mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

5. Pour in the red wine (if using) and let it simmer for 2-3 minutes to reduce slightly.

6. Add the crushed tomatoes, tomato paste, dried oregano, dried thyme, and bay leaves. Stir to combine.

7. Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for 25-30 minutes, stirring occasionally.

8. While the sauce is simmering, cook the pasta according to package instructions in a separate pot.

9. After 25-30 minutes, remove the bay leaves from the sauce. Taste and adjust seasoning with salt and pepper as needed.

10. Stir in the fresh chopped basil.

11. Drain the cooked pasta and return it to its pot. Add a portion of the bolognese sauce to the pasta and toss to coat.

12. Serve the pasta topped with additional bolognese sauce and sprinkle with grated Parmesan cheese or nutritional yeast if desired.

Chef's Notes

• For a richer flavor, use a variety of mushrooms. Button mushrooms work well as a base, but adding some shiitake or porcini mushrooms will enhance the umami flavor.
• If you prefer a smoother sauce, you can pulse half of the cooked mushroom mixture in a food processor before adding it back to the pan.
• To make this recipe gluten-free, serve over gluten-free pasta or zucchini noodles.
• Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
• For added protein, you can stir in some cooked lentils or crumbled tempeh during the last 10 minutes of cooking.

Nutritional Info

Per serving (approximately 1/6 of the recipe):

• Calories: 350-400
• Protein: 12-15g
• Fiber: 6-8g
• Fat: 8-10g (mostly healthy fats from olive oil)
• Rich in vitamins A and C from the vegetables
• Good source of B vitamins from the mushrooms
• Contains antioxidants from the tomatoes and herbs

Serving Suggestions

• Serve this Vegetarian Mushroom Bolognese over your favorite pasta shape. Wide noodles like pappardelle or tagliatelle work particularly well with this hearty sauce.
• For a lower-carb option, serve over zucchini noodles or spaghetti squash.
• Pair with a simple green salad and crusty whole-grain bread for a complete meal.
• This sauce also works well as a base for vegetarian lasagna or as a topping for baked potatoes.
• For a special touch, garnish with additional fresh basil leaves and a drizzle of good quality extra virgin olive oil before serving.
• Enjoy with a glass of the same red wine used in the sauce for a perfect pairing.