Mushrooms In Bolognese: Yes Or No?

Mushrooms are a versatile ingredient that can be used in a variety of dishes, but do they belong in bolognese? The answer is yes—mushrooms can be a great addition to a bolognese sauce. While the classic bolognese sauce from Italy traditionally does not include mushrooms, there are many variations of the dish that exist today. Mushrooms can add a depth of flavor and texture to the sauce, and they are often used as a meat substitute in vegetarian and vegan versions of bolognese. There are also various ways to prepare the mushrooms to ensure they complement the sauce, such as frying them until they are chewy or sautéing them with onions. So, if you're looking to mix up your traditional bolognese, mushrooms may be a great option to try!

The traditional bolognese

While mushrooms are not a standard ingredient in the traditional bolognese recipe, they are often added by those who enjoy their savoury flavour and meat-like texture. Mushrooms can be included in a variety of ways to enhance their flavour and ensure they complement the other ingredients. One method is to rehydrate dried porcini mushrooms in warm water for 30 minutes, chop them, and then cook them with the meat and other vegetables. This technique ensures the mushrooms are tender and full of flavour.

Alternatively, fresh mushrooms can be chopped and sautéed with onions before adding the meat. This approach allows the mushrooms to release their juices and brown slightly, adding a depth of flavour to the dish. Cooking the mushrooms separately and adding them to the sauce later is another option, ensuring they retain their shape and texture.

The type of mushroom used can also vary depending on availability and preference. Cremini, shiitake, and porcini mushrooms are all popular choices for bolognese, offering distinct flavours and textures.

In terms of pasta, the traditional bolognese in Bologna is typically served with fresh tagliatelle pasta. This broad, flat, egg-based noodle has a ribbon-like shape similar to fettuccine. The sauce clings well to this type of pasta, providing a more satisfying dining experience compared to spaghetti, which can be tricky to get the sauce to stick to.

How to cook mushrooms for bolognese

While the classic bolognese from Italy does not traditionally include mushrooms, it is common to add them to the sauce. You can use a single type of mushroom or a combination of different varieties. Some good options include white button mushrooms, shiitake mushrooms, cremini, baby bellas, and portobellos. Dried porcini mushrooms can also be used, but they need to be rehydrated in warm water for 30 minutes, dried, and chopped before adding them to the sauce. Oyster and chanterelle mushrooms are not recommended as they tend to fall apart.

To cook mushrooms for bolognese, start by chopping them into small pieces. Keep in mind that they will shrink as they cook. Next, heat a large skillet or saucepan over medium-high heat and add oil or butter. When the fat is hot, add the mushrooms and season with salt. Sauté the mushrooms until they are browned and most of the liquid has evaporated. If you want to reduce the sauce further, turn up the heat and continue cooking, but be careful not to let it become too dry.

You can also cook the mushrooms separately and then add them to the sauce. This allows you to control the texture and moisture content of the mushrooms. Simply sauté them with some salt in a separate pan, and then remove them from the pan before adding them to the sauce.

Once the mushrooms are cooked, you can add them to your bolognese sauce. Start by cooking your soffritto, which is a combination of finely chopped onion, celery, and carrot that is slowly sautéed to create a depth of flavor. You can also add garlic to the soffritto for additional flavor. Then, add the vegetable stock, tomato sauce or paste, red wine, and seasonings such as bay leaf, Italian seasoning, thyme, or crushed red pepper. Let the sauce simmer until it thickens, and then taste and adjust the seasoning as needed.

Finally, cook your pasta according to the package directions in salted water. Drain the pasta, reserving some of the cooking liquid, and then add the pasta and cooking liquid to the mushroom bolognese sauce. Toss until combined, and serve immediately with freshly grated Parmesan cheese on top.

Bolognese sauce with mushrooms

Bolognese sauce, also known as ragù alla bolognese, is a classic meat-based sauce that originated in Bologna, Italy. The traditional recipe includes a combination of meats such as beef, pork, and pancetta, along with a soffritto made from onions, carrots, and celery. However, there are many variations of the dish, and some people choose to add mushrooms to their bolognese sauce.

Ingredients:

• Mushrooms (fresh or dried)
• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• Tomato sauce or paste
• Red wine
• Seasonings (such as salt, pepper, sugar, dried basil, and dried oregano)
• Pasta of your choice (traditionally tagliatelle)
• Parmesan cheese (optional)

Instructions:

Start by preparing the mushrooms. If using dried mushrooms, rehydrate them in warm water for about 30 minutes, then chop them. If using fresh mushrooms, simply wash and chop them.

Heat a large saucepan over medium-high heat and add olive oil. Add the chopped mushrooms and sauté until they are golden and reduced in size. You can also add onions at this stage to sauté along with the mushrooms.

Next, create the soffritto by adding finely chopped onion, celery, and carrot to the pan. Slowly sauté this mixture, allowing the vegetables to soften and develop flavour. Add garlic towards the end and sauté for a minute or so.

To the soffritto, add tomato sauce or paste, red wine, and your choice of seasonings. Stir well and bring the mixture to a boil. For a thicker sauce, you can also add roasted eggplant. Reduce the heat and let the sauce simmer for at least 20 minutes to a few hours, depending on your preference. The longer it cooks, the more the flavours develop.

Finally, serve the bolognese sauce with your choice of pasta. Traditionally, it is served with fresh tagliatelle pasta, which are broad, flat noodles similar to fettuccine. Top with freshly grated Parmesan cheese, if desired.

Variations:

For a vegetarian or vegan option, omit the meat and use a variety of mushrooms to create a hearty texture. You can also add miso paste and soy sauce for a complex savoury flavour. Additionally, frying the mushrooms until well-browned and chewy can provide a meat-like texture.

Vegetarian/vegan bolognese

While the classic bolognese sauce is made with meat, there are vegetarian and vegan alternatives that deliver the same rich, buttery, and sweet taste.

Ingredients

Soffritto

The carrot, celery, and onion mix, also known as soffritto, is the traditional base of the sauce. To make a vegetarian/vegan bolognese, fry up the soffritto with some garlic. The longer you cook it, the more flavourful it will be.

Tomatoes

Tomatoes are a key ingredient in vegetarian/vegan bolognese, giving it a sweet and umami tang. Use tomato paste, tinned tomatoes, or passata to add a tomatoey flavour to your sauce.

Other ingredients

You can add mushrooms, broccoli, cabbage, eggplant, green lentils, chickpeas, or crumbled tempeh to your sauce. Fry up the mushrooms with the soffritto to cook out the moisture. To make the sauce silkier, braise the vegetables with whole milk. You can also add a splash of wine to the sauce.

Seasoning

Add some Worcestershire sauce or Mushroom Ketchup to your sauce for some tang and piquancy. To make it vegan, replace dairy products with non-dairy alternatives.

Serving

Best pasta for mushroom bolognese

While there are differing opinions on whether mushrooms belong in a bolognese, it is clear that they can add a depth of flavor and a meat-like texture to the sauce. If you are making a mushroom bolognese, it is best to pair it with a pasta that will hold the sauce well.

The best pasta for a mushroom bolognese is fresh tagliatelle. Tagliatelle is a broad, flat, egg-based noodle shaped like a ribbon. It is similar to fettuccine, which can also be used. Tagliatelle is the traditional pasta served with bolognese in Bologna, Italy, where the sauce originated. The flat, wide shape of the noodle holds onto the sauce, whereas a circular noodle like spaghetti will let the sauce slide off.

Other long noodles that can be used include pappardelle and the aforementioned fettuccine. For short pasta shapes, rigatoni is a good option.

If you are looking for a gluten-free option, polenta can be served with the sauce instead of pasta.

Frequently asked questions