Mushroombolognese Recipes

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MUSHROOM BOLOGNESE



Mushroom Bolognese image

This is an ideal dish to make whenever you're bringing both vegans and non-vegans to the table. It's delicious, feeds a crowd and looks similar to its traditional meatier counterpart but is entirely plant-based. Plus, it's light for a pasta dish, yet still filling. The combination of different mushrooms, especially the dried porcini, is delectably umami.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons dried porcini mushrooms
2 1/2 tablespoons boiling water
1/2 pound cremini mushrooms, chopped
1/2 pound white button mushrooms, chopped
1/2 pound shiitake mushrooms, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
Olive oil, for the pan
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 tablespoon tomato paste
Pinch crushed red pepper flakes
Pink Himalayan salt or kosher salt and freshly ground black pepper
1/2 cup dry vegan red wine
2 tablespoons soy sauce
One 14-ounce can diced tomatoes
1 1/2 pounds dried pasta of choice
Nutritional yeast, for garnish, optional
Torn basil leaves, for garnish

Steps:

  • Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
  • Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
  • Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
  • Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
  • Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
  • Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!

MUSHROOM BOLOGNESE



Mushroom Bolognese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds mixed wild mushrooms, such as shitake, cremini or oyster
1/4 cup olive oil
3 cloves garlic, minced
1 large carrot, peeled and finely chopped
1 rib celery, finely chopped
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup whole milk
Torn fresh basil leaves, for serving
Parmesan, for serving

Steps:

  • In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
  • Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
  • Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
  • Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.

VEGAN MUSHROOM BOLOGNESE



Vegan Mushroom Bolognese image

Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over your favorite pasta, polenta, or even zucchini noodles.

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 55m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 medium carrot, diced
1 celery stalk, diced
2 cloves garlic, minced
2 cups button mushrooms, quartered
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt
1 teaspoon ground black pepper
½ teaspoon dried sage
3 bay leaves
½ teaspoon basil

Steps:

  • Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
  • Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 1923.1 mg, Sugar 5.8 g

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