Wild Mushroom Bolognese is an incredible vegetable-based sauce that eats like an authentic meaty Bolognese!
I am all about comfort these days! Whether it’s delivered in the form of a cozy sweater, a soft scarf, or something simmered on the stove all afternoon, I crave it! You too? Great! You’ve come to the right place! This wild mushroom bolognese with its gorgeous flavor and exquisite texture is a recipe that you’ll want at your fingertips!
Guys – I’ve got something brewing that you’ll want to come back to CCB for this Thursday… we’re doing a GIVEAWAY! I’m not great at keeping secrets…I couldn’t even wait until the end of the post to share that news!
I’ve said enough.
I’ll say no more…about the exciting giveaway happening this Thursday. 😉
But, wild mushroom bolognese? You can’t shut me up!
It’s all I can do to keep from eating it straight from the pot! Is it typical to call sauce lip-smacking? Because this is! Delectable? Of course! Gratifying. Tantalizing….Yes! All the superlatives for this pot o’ comfort.
Are you guys familiar with the Handmade Pasta Workshop & Cookbook by Nicole Karr? This beautiful book caught my eye about a year ago and it’s one that’s never too far from my sight. Nicole shares recipes, tips, and tricks for making pastas by hand and pairing them with the perfect sauce. Today’s recipe is inspired by her book.
I love so many things about this mushroom bolognese, and one thing that tops the list is that most everything we need is likely housed in our fridge and pantry already.
Check this out –
INGREDIENTS FOR WILD MUSHROOM BOLOGNESE:
- Olive Oil
- Garlic
- Carrots (I used red carrots….so pretty.)
- Celery
- Onion
- Wild Mushrooms (I used a combination of shiitake, oyster, and cremini)
- Kosher salt
- Cracked black pepper
- Tomato Paste
- Red wine
- Crushed tomatoes
- Fresh thyme
- Fresh flat-leaf parsley
Am I right? Do you have most everything?
COOK’S NOTES FOR WILD MUSHROOM BOLOGNESE:
- I used equal amounts of shiitake, oyster and cremini mushrooms, however, if they’re difficult to find, you can use a more common mushroom like the white button.
- A perfect recipe to meal prep! Make a pot on Sunday and dip into it all week long… For example, you’ll be seeing this again this Thursday, with a special pasta(!) and exciting giveaway!
- Excellent uses for leftover wild mushroom bolognese: add to eggs, top off cauliflower rice, swirl into polenta, use in vegetable lasagna…the options are endless!
- The bolognese can cook down anywhere from 45 minutes to 2 hours, the vegetables will become soft and its flavor more concentrated.
HOW TO MAKE WILD MUSHROOM BOLOGNESE:
- In a large sauce-pot, over medium heat, add a hefty drizzle of olive oil.
- Next, add the sliced garlic and chopped carrots, celery, onion, and mushrooms.
- Season with salt and pepper and cook until the vegetables are soft, about 20 minutes.
- Once soft, add tomato paste and cook for 1 minute, stirring frequently.
- Add the red wine and let it reduce by half, 2 – 4 minutes.
- Lastly, add the crushed tomatoes, thyme and chopped parsley. Stir to combine.
- Reduce heat to low and cook for 45 minutes to 2 hours, stirring every few minutes.
So what do you say we get together Thursday and pair this gorgeous sauce with a lovely pasta!
Buon Appetito!
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Wild Mushroom Bolognese
- Category: Dinner
- Cuisine: Italian
Description
Wild Mushroom Bolognese is an incredible vegetable-based sauce that eats like an authentic meaty Bolognese!
Ingredients
Olive Oil
3 garlic cloves, thinly sliced
2 carrots, diced small
2 stalks celery, diced small
1 large onion, diced small
3 lbs. wild mushrooms (I used a combination of shiitake, oyster, and cremini)
kosher salt
cracked black pepper
3 Tbsp. tomato paste
1 cup red wine
1 (28-oz.) can crushed tomatoes
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
Instructions
In a large sauce-pot, over medium heat, add a hefty drizzle of olive oil.
Next, add the sliced garlic and chopped carrots, celery, onion, and mushrooms.
Season with salt and pepper and cook until vegetables are soft, about 20 minutes.
Once soft, add tomato paste and cook for 1 minute, stirring frequently.
Add the red wine and let it reduce by half, 2 – 4 minutes.
Lastly, add the crushed tomatoes, thyme and chopped parsley. Stir to combine.
Reduce heat to low and cook for 45 minutes to 2 hours, stirring every few minutes.
I make a puttanesca out of roasted eggplant that we love! Now I have wild mushroom bolognese to try!! This sauce looks incredible, Annie!
This is fabulous! It does look like the real thing. And in this case, I wouldn’t mind a little pancetta, but I’d rather have this on pasta than all meat. Thank you!
This looks so hearty and filling Annie! I love the meatiness that mushrooms add to veggie dishes!
It’s so true! They’re perfect! Thanks, Leanne!
This looks perfectly mouthwatering! I love this not only for myself, but thinking my vegetarian daughter is going to be all over this 🙂 Will pass it on to her, too!
Awh, I love that! Enjoy!!
Such a hearty, delicious dish Annie! My husband Tom is a big mushroom fan, so this will need to happen in my kitchen shortly! Thanks for sharing. Hope you have an awesome week!
I think Tom will love it!! Thanks, friend!
Now I’m hungry! Those pics are stunning and just make my mouth water! I love all the ingredients in this sauce. I imagine it smells heavenly and tastes amazing too!
The perfect sauce to have simmering away on a cold afternoon! Thank you, friend!
I had to rush to read your post and recipe when I saw this photo pop up on my Facebook. It LOOKS like meat. I”m tempted to just straight up try tricking Etienne into thinking it’s meat 😉 It looks SO good!
Hahaha! I love that! Yes – doesn’t it look like meat?! Hope Etienne is fooled! 😉
Oh my goodness, Annie… my Mom and I were just talking about MB when I saw this email this morning! SO much umami and filling goodness in your recipe too. I’ve been thinking about a recipe too and thought about putting some rehydrated dried porcini in the mix as well as all the ones you have listed. I could totally dive into this, my dear! Beautiful work!
Wow! Meant to be!! The dried porcini will be a nice addition!! Thanks for your sweet words, my friend!
Isn’t this a fantastic dish?! So hearty and full of ingredients that make this such a nice vegetarian Bolognese dish! Will have to give this one a try!
I think you’ll love it, Kevin!!
Love this brilliant vegetarian version of bolognese sauce! It must be so flavorful. My kids would love it. Can’t wait to see what pasta magic you’ll share on Thursday!
All the flavor you could ever want in a Bolognese! Thanks, Kelly!
This sounds terrific. We have a exotic mushroom grower in town and I’ll have to head over to the farmer’s market this weekend for mushroom and try this recipe.
I support that plan! Enjoy!!
Love me some earthy, meaty mushrooms, the more the better:) Don’t blame me if I sub the red wine with a very malty strong ale, cannot help myself:) Your pictures though! Pinned.
I am with you – the more the better! I’ve loved them since childhood! Thanks, dear!
I’ll never have enough mushrooms in my life, or enough pasta. This dish is a must-try! Can’t wait to see what you have cooking up for Thursday :). Have a great week, Annie!
I could put this sauce on everything! Thanks, Kelsie!
Love a good vegetarian bolognese, especially if it involves mushrooms! Sounds like a wonderful book, definitely worth checking out. And I’m ALWAYS in the mood for comfort food. Can’t wait for Thursday to have this with some vino…might not even be able to wait until then 😉 Pinned! Happy Monday, my friend! XOXO
Oh yes – we’ll want to break out the wine! See you then! 😉 Have a lovely day, my friend! XOXO