Emily Johnson
Mushroom bolognese is a vegetarian or vegan alternative to the traditional Italian meat-based pasta sauce. It is made with a variety of mushrooms, such as cremini, shiitake, baby bellas, and portobellos, which are cooked in olive oil until browned and chewy, mimicking the texture of ground meat. The mushrooms are combined with a tomato-based sauce, garlic, red wine, and various seasonings to create a hearty, flavorful dish. This meatless sauce is a delicious and satisfying option for those looking for a vegetarian or vegan twist on a classic comfort food.
| Characteristics | Values |
|---|---|
| Type | Vegetarian, Vegan |
| Ingredients | Mushrooms, Tomato, Tomato paste, Red wine, Garlic, Onion, Celery, Carrot, Butter, Olive oil, Salt, Oregano, Thyme, Parmesan, Pasta |
| Mushrooms | Cremini, Shiitake, Porcini, Baby bellas, Portobellos, White button mushrooms, Rehydrated porcini, Fresh mushrooms |
| Calories | 370kcal |
| Carbohydrates | 55g |
| Protein | 15g |
| Fat | 10g |
| Sodium | 250mg |
| Fiber | 5g |
| Sugar | 8g |
| Recipe time | 30 minutes |
| Storage | Refrigerate for up to 4 days, Freeze for up to 3 months |
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What You'll Learn
Types of mushrooms to use
When it comes to the types of mushrooms to use in a mushroom bolognese, the options are versatile. You can use a single type or a combination of different varieties. Here are some of the most commonly used mushrooms for this dish:
Shiitake Mushrooms
Shiitake mushrooms are a popular choice for mushroom bolognese due to their distinct umami flavour and firm texture. They add a savoury depth to the sauce and hold their shape well during cooking.
Cremini Mushrooms
Cremini mushrooms, also known as baby bellas, are another variety that works well in bolognese. They have a slightly earthy flavour and a firm texture that stands up to cooking. Cremini mushrooms are versatile and complement other mushroom varieties in the sauce.
Porcini Mushrooms
Porcini mushrooms, whether fresh or dried and reconstituted, add a boost of savoury flavour to the dish. They are known for their intense umami taste, and when dried, they need to be soaked in warm liquid before use.
White Button Mushrooms
White button mushrooms are a versatile and readily available option for mushroom bolognese. They have a mild flavour and a firm texture, making them a good choice for those who want the mushrooms to absorb the surrounding flavours without overpowering the dish.
Portobello Mushrooms
Portobello mushrooms are larger and more mature versions of cremini mushrooms. They have a meatier texture and a deeper flavour, making them a good substitute for meat in vegetarian or vegan bolognese sauces.
When making mushroom bolognese, it is best to avoid delicate varieties such as oyster or chanterelle mushrooms, as they tend to fall apart during cooking. Instead, opt for firmer mushrooms that will hold their shape and provide a satisfying texture similar to ground meat.
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How to prepare the mushrooms
Preparing the mushrooms is a crucial step in making a delicious mushroom Bolognese. Here is a detailed guide on how to do it:
Choosing the Mushrooms:
Select a variety of mushrooms to add interest and depth of flavour to your Bolognese. Good options include shiitake, cremini, baby bellas (portobellos), white button mushrooms, and porcini. You can use fresh or dried mushrooms, or a combination of both. Dried mushrooms, especially porcini, add an extra savoury boost to the sauce.
Preparing Fresh Mushrooms:
To clean fresh mushrooms, simply wipe them with a damp cloth or brush off any visible dirt. Then, use a sharp knife to slice and chop the mushrooms into small pieces. Keep in mind that they will shrink during cooking, so you want them in bite-sized pieces.
Rehydrating Dried Mushrooms:
If using dried mushrooms, start by rehydrating them. Place the dried mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes, or until they are soft and pliable. Then, strain the mushrooms through a fine sieve to remove any debris, and chop them into small pieces. Don't discard the mushroom soaking liquid, as it can be added to your sauce for extra flavour.
Cooking the Mushrooms:
Heat some olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and a pinch of salt, which will help draw out their moisture. Cook for about 5 minutes, stirring frequently. If using fresh and rehydrated mushrooms together, add the rehydrated mushrooms a few minutes after the fresh ones, as they will take less time to cook. Continue cooking until most of the liquid has evaporated and the mushrooms are browned and chewy. This step is crucial for developing the deep, savoury flavour of the mushrooms.
Building Flavour:
Once the mushrooms are cooked, it's time to build flavour. Add some tomato paste and cook for a few minutes until fragrant. The tomato paste will add body and savoury notes to your sauce. You can also experiment with adding miso paste and soy sauce for extra umami. Then, pour in some red wine and let it boil for about a minute. Scrape up any browned bits from the bottom of the pan, as they add flavour and colour to your sauce.
By following these steps, you will have delicious, flavourful mushrooms that form the foundation of your mushroom Bolognese.
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Other ingredients
Mushroom Bolognese is a vegetarian and vegan-friendly alternative to the traditional Italian meat-based sauce. The sauce is thick and hearty, packed with flavour, and can be served with a variety of pasta.
The mushrooms are the star of the show in this dish, and a variety of mushrooms can be used. Fresh mushrooms such as cremini, shiitake, baby bellas, white button mushrooms, and portobellos are all popular choices. Dried mushrooms such as porcinis can also be used, adding a layer of umami to the sauce. It is important to note that delicate mushrooms like oyster or chanterelles should be avoided, as they tend to fall apart during cooking.
To prepare dried mushrooms, they need to be rehydrated by soaking them in warm liquid and then straining them through a fine sieve to remove any debris. Fresh mushrooms can be chopped using a food processor or a large, sharp knife.
In addition to the mushrooms, other vegetables commonly used in mushroom Bolognese include onions, carrots, celery, and garlic. These vegetables are typically sautéed or softened in olive oil before being added to the sauce.
Tomato is also a key ingredient in mushroom Bolognese, with canned crushed tomatoes or tomato paste adding richness and body to the sauce. Red wine is another important component, contributing to the savoury flavour of the dish.
For seasoning, salt and pepper are typically used, along with dried herbs like oregano and thyme, or fresh herbs like basil. Parmesan cheese is often added for a nutty, cheesy flavour and to help thicken the sauce.
To make the dish vegan, non-dairy milk can be used in place of whole milk, olive oil can be substituted for butter, and the Parmesan cheese can be omitted or replaced with a vegan alternative.
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Cooking instructions
This mushroom bolognese recipe is a hearty, vegetarian take on the traditional Italian meat-based sauce. It is savoury, thick, and full of flavour.
First, prepare your ingredients. You can use a variety of mushrooms, such as shiitake, cremini, baby bellas, or portobellos. You can also use dried mushrooms like porcini, which you will need to rehydrate in hot water for about 20 minutes. Chop your mushrooms into small pieces—you can do this by hand or with a food processor.
Next, heat some olive oil in a large skillet over medium-high heat. Add your chopped mushrooms and a pinch of salt, which will help draw out the moisture. Cook for about 5 minutes, stirring frequently. Turn up the heat and cook until most of the liquid has evaporated, about 1-2 minutes.
Now, add your other vegetables. You can use onions, celery, carrots, and garlic. Cook these for about 6-8 minutes, stirring occasionally, until they are softened and mostly cooked through.
Then, add your tomato paste and cook for a few seconds until fragrant. You can also add a dollop of miso paste and a drizzle of soy sauce for extra flavour. Pour in your red wine and let it boil for about a minute.
At this point, you can add your milk, mushroom stock, and crushed tomatoes. Bring the sauce to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the mixture thickens. This should take about 55-60 minutes.
Finally, stir in your grated Parmesan, salt, and pepper. Serve your bolognese with your favourite pasta, such as tagliatelle, fettuccine, or polenta. Enjoy!
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Serving suggestions
Mushroom bolognese is a hearty, vegetarian-friendly dish that can be served in a variety of ways.
The most common way to serve mushroom bolognese is with pasta. Long noodles such as tagliatelle, fettuccine, pappardelle, or linguine are ideal for holding the thick and hearty sauce. You can also serve it with polenta instead of pasta for a hearty meal.
To elevate the dish, garnish it generously with Parmesan cheese. You can also serve it with a simple side salad, such as a blackberry arugula salad, or a classic Caesar salad for a lighter option. For those who enjoy bread, garlic bread or crusty Italian bread pairs well with the sauce.
If you're serving wine with the meal, a glass of white or red wine will complement the dish perfectly.
Leftover mushroom bolognese can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
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Frequently asked questions
Mushroom bolognese is a vegetarian or vegan alternative to the traditional meat-based bolognese sauce. It is made with a variety of mushrooms, such as shiitake, cremini, baby bellas, and portobellos, and is often served with pasta.
In addition to mushrooms, mushroom bolognese typically includes onions, celery, carrots, garlic, tomato paste or crushed tomatoes, red wine, milk or non-dairy milk, mushroom stock, and seasonings.
To make mushroom bolognese, you first need to cook the vegetables in olive oil or butter until softened. Then, add the mushrooms and cook until browned and reduced in size. Next, add the garlic and tomato paste, followed by the wine, milk, stock, and tomatoes. Simmer until the sauce thickens, and then serve over pasta with Parmesan cheese.
Mushroom bolognese can be made in less than 30 minutes, but it may take longer depending on the recipe and cooking method. The sauce typically needs to simmer for around an hour to thicken properly.
