Mushroom Bolognese

If you’re a mushroom lover then this mushroom bolognese is the dish is for you. It’s hearty, so satisfying, a definite cold weather food, quick to make and so full of flavor.

It’s a vegetarian take on traditional bolognese where savory mushrooms replace the meat.

Look how hearty that is, savory mushrooms enhanced with thyme and a little bit of rosemary is the main show stopper, along with the veg, garlic and other savory goodness.

Thick ribbons of pappardelle pasta tossed into the sauce is what I prefer, but honestly feel free to use any kind of pasta you like.

Like I said this dish is quick to make so it would be great for a midweek meal or a special impromptu dinner party.

During the cold winter months this hearty bowl of mushroom bolognese will become your new comfort food.

Mushroom Bolognese

 

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Savory mushrooms replace the meat in this vegetarian version of bolognese.

Author: Marie

Ingredients

• 1 lb. of pasta, papardelle or pasta of your choice.
• 1- ½. lbs. cremini mushrooms, or a mix of your choice
• 2 carrots
• 2 celery stalks
• 1 medium onion
• 3 garlic cloves
• ¾ cup tomato paste
• ¾ cup white wine
• 1 cup whole milk
• rosemary and thyme
• ¾ cup grated parmigiano reggiano
• butter and olive oil
• pasta water
• parsley

Instructions

1. In a food processor add the carrot, celery ,onion and garlic, pulse it until you get a nice uniform course chop. ( otherwise finely chop by hand). Remove veg from bowl and set aside.
2. Next in 2 batches do the same with the mushrooms, pulse til coarsely chopped (or by hand).
3. In a large heavy bottomed pan drizzle ¼ cup of olive oil and a pat of butter.
4. Add the veg, with some salt, pepper thyme and rosemary to taste, saute around 5 minutes til softened.
5. Add the chopped mushrooms and saute until you see little moisture, about 5 minutes.
6. Stir in the tomato paste
7. Add in the wine until it evaporates.
8. Add in the milk and a little pasta water if need be to loosen it up.
9. Season to taste, add the grated Parmigiano, a nice drizzle of olive oil and garnish with fresh parsley.
10. Toss the cooked pasta into the mushroom mixture and after plated, more cheese, parsley and a drizzle of olive oil for garnish.

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