Mushroom Bolognese
Try this Mushroom Bolognese recipe, or contribute your own.
Try this Mushroom Bolognese recipe, or contribute your own.
- 1 bay leaf
- pinch of crushed red pepper
- 4 garlic cloves peeled and minced
- kosher salt and freshly-ground black pepper
- 1 pound (16 ounces) dry pastaâ (i used tagliatalle)
- 2 tablespoonsâ butter or olive oil
- 1 small white onion peeled and diced
- 1 large carrotâ peeled and diced
- 2 celery ribsâ diced
- 1 pound (16 ounces) assorted fresh mushrooms diced (i usedâ baby bellas, shiitake, cremini and porcini mushrooms)
- 2/3 cup red wine
- 1 2/3 cups vegetable stock
- 1 (15-ounce) canâ tomato sauce
- 1 teaspoon italian seasoningâ (*or see alternatives below)
- grated parmesan cheese for toppingâ (omit the cheese if making this vegan)
- Carbohydrate 7.69207000754114 g
- Cholesterol 0 mg
- Fat 0.0367466666666667 g
- Fiber 0.277233336607615 g
- Protein 0.187750000030929 g
- Saturated Fat 0.01174 g
- Serving Size 1 1 -8 serving (607g)
- Sodium 1569.293001998 mg
- Sugar 7.41483667093353 g
- Trans Fat 0.00971666666666667 g
- Calories 70 calories
Step-by-step
- Peel and mince 4 garlic cloves.
- Dice 1 small white onion, 1 large carrot, and 2 celery ribs.
- Dice 1 pound of assorted fresh mushrooms (baby bellas, shiitake, cremini, and porcini are suggested).
- In a large pot or Dutch oven, melt 2 tablespoons of butter or olive oil over medium heat.
- Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Add the mushrooms and cook until softened and browned, about 8-10 minutes.
- Stir in 1 bay leaf, a pinch of crushed red pepper, kosher salt, and freshly ground black pepper to taste.
- Pour in 2/3 cup of red wine and let it reduce slightly, about 2 minutes.
- Add 1 2/3 cups of vegetable stock and 1 (15-ounce) can of tomato sauce.
- Stir in 1 teaspoon of Italian seasoning.
- Bring the sauce to a simmer, then reduce heat and cook for at least 15 minutes, or longer for a richer flavor.
- Meanwhile, cook 1 pound of pasta according to package directions.
- Once the pasta is cooked, drain it and add it to the sauce.
- Toss to coat the pasta evenly.
- Serve immediately, topped with grated Parmesan cheese (optional).
My Simple Mushroom Bolognese: A Weeknight Winner
As a busy working mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and after-school activities, the last thing I want is to spend hours slaving away in the kitchen. That’s why I love quick, easy recipes that don't compromise on flavor. This Mushroom Bolognese is my go-to weeknight dinner – it's hearty, flavorful, and comes together in under 30 minutes.
The beauty of this recipe lies in its simplicity. No fancy ingredients or complicated techniques are required. I often use whatever mushrooms I have on hand – cremini, shiitake, even button mushrooms work wonderfully. The earthy flavor of the mushrooms perfectly complements the rich tomato sauce, creating a depth of flavor that satisfies even the pickiest eaters in my family. My kids, who are notoriously picky, gobble this up every time!
Why this recipe works:
Speed and efficiency: This recipe utilizes readily available ingredients and requires minimal prep time. The entire cooking process is streamlined to maximize your precious time. The quick cooking time is particularly beneficial during busy weeknights when you might not have hours to spend in the kitchen.
Flexibility and adaptability: Feel free to customize this recipe based on your preferences and available ingredients. For a heartier meal, add some cooked lentils or ground meat. If you prefer a spicier kick, add a pinch of red pepper flakes. You can also experiment with different types of pasta – spaghetti, penne, or even gluten-free pasta would work perfectly.
Delicious and satisfying: The combination of earthy mushrooms, rich tomato sauce, and tender pasta is incredibly satisfying and leaves you feeling full and energized. It’s a complete meal in itself, with a good balance of carbohydrates, proteins, and vegetables.
Healthier alternative: This mushroom bolognese provides a healthier alternative to traditional meat-based versions. By eliminating meat, you reduce saturated fat and cholesterol while increasing your intake of fiber and vitamins from the mushrooms and vegetables.
Perfect for meal prepping: This recipe is ideal for meal prepping. You can easily double the recipe and store the leftovers in the refrigerator for quick and easy lunches or dinners throughout the week. The flavors actually improve when reheated, so it's a win-win.
Beyond the practical aspects, this dish holds a special place in my heart. It reminds me of cozy evenings spent with my family, sharing a simple yet satisfying meal. It’s a testament to the fact that delicious food doesn't always require a long and complicated preparation. Sometimes, the simplest recipes are the most rewarding. The aroma alone is enough to make my whole family crave it! It's a comfort food that never fails to bring everyone together.
So, if you’re looking for a quick, easy, and delicious weeknight dinner that won't break the bank, give this Mushroom Bolognese a try. I promise you won't be disappointed. And don’t hesitate to experiment with different ingredients and spices to make it your own. Happy cooking!
Tips for success:
- Use a good quality tomato sauce for the best flavor.
- Don't overcrowd the pan when sautéing the mushrooms; cook them in batches if necessary to ensure they brown properly.
- Taste and adjust the seasoning as needed. A pinch of sugar can balance the acidity of the tomatoes.
- Add a splash of cream or coconut milk for extra richness (optional).
- Garnish with fresh herbs like basil or parsley before serving.
This Mushroom Bolognese is more than just a recipe; it's a simple pleasure, a testament to the magic of fresh ingredients and a little bit of love in the kitchen. It's a recipe that’s been a staple in my family for years and one that I hope will become a favorite in your home too.
