Mushroom Bolognese



The other day I received a big shipment of the most beautiful mushrooms, and we've been enjoying mushroom omelets and adding them to about all of our meals. While we've loved every bite and the riches of our delivery, I wanted to do more and decided to dedicate a dish to them and created Mushroom Bolognese. This delicious sauce full of fresh mushrooms, and I even added some dry ones for an extra layer of flavor. Hearty enough for the meat lovers in the family and perfect for the vegetarians in the mix, this is ideal. The earthiness of the mushrooms created a deeply flavored sauce that we loved and can't wait for the next time.


Ingredients for Mushroom Bolognese:


1 pound Orecchiette, cooked according to the package instructions

1 pound portobello or cremini mushrooms, stems reserved for another use

1/2 ounce dried shiitake mushrooms

3 tablespoons olive oil

1 tablespoon unsalted butter

2/3 cup chopped onion

3/4 cup diced carrot

3 cloves of garlic, minced

1 28-ounce can whole tomatoes

1/2 cup white wine or dry vermouth

1/2 cup vegetable or chicken broth

2 tablespoons of tomato paste

1/4 teaspoon dried rosemary

kosher salt

black pepper

Serve with grated parmesan cheese.


This recipe makes enough sauce for 1 1/2 pounds of pasta.


Time-Saving Tip: Cut the vegetables up to a few hours in advance. Cook the sauce 2-3 hours in advance.


Let's see what we need.


We're ready to cook.


Soak the dried mushrooms in hot water for 20 minutes until they are soft. Discard the stems and chop the caps; set aside.


Remove the stems of the fresh mushrooms and save for when you're making stock. Chop the caps and set aside.


Pour the can of tomatoes into a bowl. Using one of your hands gently squeeze the tomatoes and break them down into small pieces; set aside.


Put the oil and butter in a pot. Melt the butter and add the onions; saute over low heat until translucent. Add the carrots, one teaspoon of salt, and 1/2 teaspoon of black pepper. Saute the vegetables until they start to yellow; another 5 minutes and stir in the garlic. Add the fresh mushrooms and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes and add the dried mushrooms, tomato paste, and rosemary. Saute for a couple of minutes and add the wine and simmer until most of it has evaporated. Add the tomatoes and broth and cook over low heat for 15-20 minutes. Toss some of the sauce with the pasta and serve. Pass around extra sauce and cheese.


It's ready! Mushroom Bolognese is delicious and a great meatless entree. This dish is great for entertaining because it will make both non-meat eaters and meat-eaters happy. It's perfect for entertaining; all you need is a salad, and your meal is complete. Start the evening off with an antipasto, and your guests will be very impressed.

Enjoy!


Mushroom Bolognese:


  • 1 pound Orecchiette, cooked according to the package instructions

  • 1 pound portobello or cremini mushrooms, stems reserved for another use

  • 1/2 ounce dried shiitake mushrooms

  • 3 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 2/3 cup chopped onion

  • 3/4 cup diced carrot

  • 3 cloves of garlic, minced

  • 1 28-ounce can whole tomatoes

  • 1/2 cup white wine or dry vermouth

  • 1/2 cup vegetable or chicken broth

  • 2 tablespoons of tomato paste

  • 1/4 teaspoon dried rosemary

  • kosher salt

  • black pepper

  • Serve with grated parmesan cheese.


  • This recipe makes enough sauce for 1 1/2 pounds of pasta.

  • Soak the dried mushrooms in hot water for 20 minutes until they are soft. Discard the stems and chop the caps; set aside. Remove the stems of the fresh mushrooms and save for when you're making stock. Chop the caps and set aside.

  • Pour the can of tomatoes into a bowl. Using one of your hands gently squeeze the tomatoes and break them down into small pieces; set aside.

  • Put the oil and butter in a pot. Melt the butter and add the onions; saute over low heat until translucent. Add the carrots, one teaspoon of salt, and 1/2 teaspoon of black pepper. Saute the vegetables until they start to yellow; another 5 minutes and stir in the garlic. Add the fresh mushrooms and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes and add the dried mushrooms, tomato paste, and rosemary. Saute for a couple of minutes and add the wine and simmer until most of it has evaporated. Add the tomatoes and broth and cook over low heat for 15-20 minutes. Toss some of the sauce with the pasta and serve. Pass around extra sauce and cheese.

  • Time-Saving Tip: Cut the vegetables up to a few hours in advance. Cook the sauce 2-3 hours in advance.

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