Mushroom Bolognese

Mushroom Bolognese is a delightful vegetarian twist on the classic Italian Bolognese sauce. This hearty and rich pasta sauce mimics the flavors and textures of the traditional meat-based version by using a combination of two types of mushrooms and other umami-rich ingredients. Dried porcini mushrooms infuse the sauce with a deep, earthy flavor, while fresh cremini mushrooms provide a satisfying meaty texture. The addition of soy sauce, tomato paste, and red wine enhances the savory profile, while a dash of heavy cream adds a luxurious silkiness to the sauce. This recipe is perfect for pasta lovers seeking a meatless yet hearty and flavorful alternative to the traditional Bolognese sauce.

SERVES 4 TO 6

INGREDIENTS:

• 2 pounds cremini mushrooms, trimmed and quartered
• 1 carrot, peeled and chopped
• 1 small onion, chopped
• ½ ounce dried porcini mushrooms, rinsed and minced
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 cup dry red wine
• ½ cup vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 3 tablespoons heavy cream
• 1 pound fettuccine or linguine
• Grated Parmesan cheese (for serving)

INSTRUCTIONS:

1. Working in batches, pulse the cremini mushrooms in a food processor until the pieces are no larger than ½ inch, approximately 5 to 7 pulses. Transfer the chopped mushrooms to a large bowl.
2. Next, pulse the carrot and onion in the food processor until finely chopped, about 5 to 7 pulses. Transfer the chopped vegetables to the same bowl with the mushrooms.
3. In a Dutch oven, melt the unsalted butter over medium heat. Add the processed mushrooms and vegetables along with the minced dried porcini mushrooms. Cover and cook, stirring occasionally, until the vegetables release their liquid, about 5 minutes. Uncover, increase the heat to medium-high, and cook until the liquid has evaporated and the vegetables begin to brown, approximately 12 to 15 minutes.
4. Stir in the minced garlic and sugar, and cook until fragrant, about 30 seconds. Add the tomato paste and cook for an additional 1 minute. Pour in the red wine and simmer until it’s nearly evaporated, around 5 minutes.
5. Stir in the processed tomatoes and their juice, vegetable broth, soy sauce, ½ teaspoon of salt, and ¼ teaspoon of pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and cook until the sauce has thickened but is still moist, approximately 8 to 10 minutes. Off the heat, stir in the heavy cream.
6. Meanwhile, bring a large pot of water (about 4 quarts) to a boil. Add the fettuccine or linguine and 1 tablespoon of salt, and cook until the pasta is al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
7. Add the mushroom Bolognese sauce to the pasta and toss everything to combine. Season with salt and pepper to taste, and adjust the sauce’s consistency with the reserved cooking water as needed.
8. Serve the Mushroom Bolognese over the fettuccine or linguine, and garnish with grated Parmesan cheese. Delight in the rich, umami-packed flavors of this vegetarian pasta dish.

TIPS:

• Mushroom Selection: Cremini mushrooms, also known as baby bella mushrooms, work exceptionally well in this recipe due to their robust flavor and meaty texture. You can also experiment with other mushroom varieties to add depth and complexity to the sauce.
• Rehydrating Dried Porcini: If using dried porcini mushrooms, make sure to rinse them thoroughly to remove any dirt or debris before mincing. You may also need to soak them in warm water for a few minutes to rehydrate them before adding them to the sauce.
• Food Processor Convenience: Utilize a food processor to save time and effort in chopping the mushrooms, onions, and carrots. It provides both a coarse chop for the mushrooms and a fine chop for the onions and carrots, resulting in a well-balanced texture.
• Gluten-Free Option: To make this recipe gluten-free, opt for gluten-free pasta and use gluten-free soy sauce or tamari instead of regular soy sauce.