Sarah Brown
There are many different ways to make bolognese sauce, and some recipes include mushrooms. While the original classic bolognese from Italy does not traditionally use mushrooms, many cooks around the world have experimented with adding them to the sauce, with some recipes even making mushrooms the star of the dish.
| Characteristics | Values |
|---|---|
| Can bolognese sauce have mushrooms? | Yes |
| Types of mushrooms used | Fresh cremini, shiitake, baby bellas, plain button, reconstituted dried porcini |
| Other ingredients | Olive oil, onion, celery, carrot, garlic, tomato paste, wine, broth, thyme, oregano, red pepper flakes, salt, pepper, miso paste, soy sauce, eggplant, tofu, tempeh, textured vegetable protein |
| Preparation time | 30 minutes |
| Storage | Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months |
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What You'll Learn
Types of mushrooms to use
When making bolognese sauce, you can use whichever types of mushrooms you prefer or have available. Some recipes suggest using a mixture of mushrooms for an interesting texture. Here are some types of mushrooms that are commonly used in bolognese sauce:
- Shiitake mushrooms
- Cremini mushrooms
- Baby bellas (also known as portobello mushrooms)
- Plain button mushrooms
- Dried porcini mushrooms
- Fresh porcini mushrooms
It is not recommended to use delicate types of mushrooms such as oyster or chanterelle mushrooms in bolognese sauce, as they tend to fall apart.
To prepare dried porcini mushrooms for use in bolognese sauce, rehydrate them in warm water for about 30 minutes, then drain and chop them.
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How to prepare the mushrooms
To prepare the mushrooms for a bolognese sauce, you can use a mixture of mushrooms such as shiitake, cremini, baby bellas, and plain button mushrooms. You can also use reconstituted dried porcini mushrooms, which add a layer of umami to the sauce. However, it is not recommended to use delicate types of mushrooms such as oyster or chanterelles as they tend to fall apart.
To chop the mushrooms, you can use a food processor or a large, sharp knife. Start by slicing the cap, then turn the cap 45 degrees and slice again to make small pieces. Keep in mind that the mushrooms will shrink as they cook, so you don't need to chop them too finely.
Once you have chopped the mushrooms, heat a large skillet over medium-high heat and add olive oil. Add the mushrooms to the pan with a pinch of salt, which helps draw out the moisture in the mushrooms. Cook for about 5 minutes, stirring frequently. Then, turn up the heat to high and cook until most of the liquid has evaporated from the mushrooms, about 1-2 minutes. Keep an eye on them to make sure they don't become too dry.
If you are using dried porcini mushrooms, you will need to rehydrate them before adding them to the sauce. To do this, soak the mushrooms in warm water for about 30 minutes, then drain and chop them.
Frying the mushrooms until they are well-browned and chewy will give your bolognese sauce a nice texture and concentrate their flavor. A full pan of mushrooms should reduce to about a quarter of its starting volume once they are nicely browned.
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Other ingredients
While mushrooms are a common ingredient in bolognese sauce, there are several other ingredients that can be used to add flavour and texture. Here are some alternatives:
Tomatoes
Tomatoes are a key ingredient in bolognese sauce, adding acidity and savouriness to the dish. Canned whole tomatoes, tomato puree (passata), or tomato paste can be used, depending on the desired consistency and flavour profile. It is recommended to avoid using fresh or canned peeled tomatoes as they release a lot of water during cooking, which can affect the flavour and texture of the sauce.
Wine
Red wine is often considered essential to a good bolognese sauce, adding depth of flavour and a distinct richness. It is typically added after the vegetables and meat have been browned and allowed to simmer until the alcohol evaporates. White wine can also be used, although it may not provide the same depth of flavour as red wine.
Vegetables
In addition to mushrooms, various vegetables can be added to bolognese sauce. Onions, carrots, and celery are commonly used, either as a soffritto (also known as soffritto or mirepoix) or finely chopped and added directly to the sauce. Other vegetables, such as eggplant or chilli peppers, can also be included for additional texture and flavour.
Meat
Bolognese sauce traditionally includes ground meat, typically a combination of beef and pork. However, any ground meat can be used, depending on availability and preference. For a vegetarian or vegan option, meat substitutes such as tempeh, textured vegetable protein, or firm tofu can be added to provide texture and protein.
Dairy
Milk is sometimes added to bolognese sauce to give it a creamy texture and help balance the acidity of the tomatoes. Whole milk is recommended, but dairy-free substitutes can also be used. Additionally, parmesan cheese is often served with bolognese sauce, adding a salty and savoury dimension to the dish.
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Method of cooking
Bolognese sauce gets better the longer it cooks, so it's best to let it simmer slowly over low heat to develop the flavours. The sauce can be cooked in a large Dutch oven or a heavy saucepan. The key ingredients include mushrooms, meat, soffritto or mirepoix (French), and tomato paste.
Preparing the Mushrooms
Dried porcini mushrooms are a good choice for bolognese sauce as they add a layer of umami. Start by rehydrating them in warm water for about 30 minutes, then chop them. Fresh mushrooms like shiitake, cremini, and baby bellas can also be used. To prepare fresh mushrooms, wash and chop them into mid-sized chunks or use a food processor for a finer texture.
Cooking the Sauce
Heat a tablespoon of olive oil in the pan over medium-high heat. Add the meat (ground beef, ground pork, and pancetta) and chopped mushrooms, and season with salt and pepper. Cook until the meat is browned and cooked through, and the mushrooms are cooked. Drain any excess grease and transfer the meat and mushroom mixture to a bowl.
In the same pan, create a soffritto by adding chopped onions, celery, and carrots. Sauté slowly until softened, then add garlic and cook for a minute. You can also add ingredients like miso paste, soy sauce, or eggplant at this stage. Next, pour in the wine and let it boil for a minute. Add the tomatoes, broth, thyme, and salt to taste. Finally, stir in the tomato paste and cook for a few seconds until fragrant.
The sauce can be served with pasta, such as tagliatelle, papperdelle, fettuccine, rigatoni, or penne. Cook the pasta according to the package instructions, drain, and then combine it with the sauce. Sprinkle with Parmesan cheese and serve immediately.
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Storing the sauce
Choosing the Right Container
Use an airtight container to store your bolognese sauce. Glass or ceramic containers are ideal, as the sauce can stain plastic containers. Make sure the container is large enough to hold the sauce, and consider using multiple containers if you have a large batch of sauce.
Storing in the Refrigerator
Bolognese sauce can be stored in the refrigerator for up to 3 to 5 days. To prevent bacteria growth, ensure the sauce is properly sealed and refrigerated promptly after cooking. Keep the sauce separate from cooked pasta, as the pasta can absorb moisture from the sauce, drying it out.
Freezing for Long-Term Storage
If you plan to store your bolognese sauce for longer than a few days, freezing is a great option. Portion the sauce into freezer-safe containers or bags and label them with the date. Frozen bolognese sauce can be stored for up to a month. When you're ready to use it, thaw the sauce overnight in the refrigerator or defrost it in the microwave.
Prepping Ingredients Overnight
If you're prepping ingredients for your bolognese sauce ahead of time, you can store them overnight in the refrigerator. Seal the ingredients in containers or zipper bags, ensuring they are reasonably well-sealed to prevent drying out. Meat should be stored in the refrigerator, minimizing contact with air or contaminants.
Allowing Flavours to Develop
While bolognese sauce can be enjoyed immediately, allowing the flavours to meld together can enhance your dish. Consider making the sauce a day or even a week in advance and letting it sit in the refrigerator. The tomato's acidity will preserve the sauce, and any bacteria will be eliminated during reheating.
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Frequently asked questions
Yes, bolognese sauce can have mushrooms. While there are many variations of the sauce, mushrooms are a common ingredient, adding depth of flavor and umami.
Common mushrooms like plain button mushrooms or cremini mushrooms are used in bolognese sauce. Dried mushrooms like porcini can also be used to add an ultra-savory boost to the sauce.
Yes, you can make bolognese sauce without mushrooms. While mushrooms add flavor and texture, they are not essential, and you can omit them if you prefer.
To make a mushroom bolognese sauce, you can start by sauteing onions and garlic in olive oil. Then, add the mushrooms and cook until browned. Next, add tomato sauce, oregano, salt, pepper, and red pepper flakes. Stir and cook the sauce before serving it with your choice of pasta.
