Mushroom Bolognese

A vegetarian twist on the classic meat filled Bolognese recipe.  Thick and hearty, even your biggest carnivore will love this sauce.  This is a great way to get more veggies into your meals.

Mushroom Bolognese | The Suburban Soapbox

Pasta Bolognese is one of my family’s favorite meals.  We love it so much, my Secret Bolognese Sauce is always readily available in the freezer.  I will confess, it’s not very healthy…not at all.  So we can’t eat it all the time or….you know….pants will not fit, butts will get big.  You get it.  I needed to create a version that was just as filling and satisfying without clogging our arteries.

Mushroom Bolognese | The Suburban Soapbox

One of the biggest challenges for me lately is eating more vegetables.  Fruit isn’t a problem because this time of year it’s so good it’s like eating candy.  But vegetables….I used to love them but recently, I’m like a 5-year old.  I have to sneak them into my meals….which is not sneaky at all since I’m the one doing the sneaking.  My original plan was to replace half the meat in my Bolognese with mushrooms like I do in my Turkey Meatloaf.  As I was developing the recipe I got a little wild and crazy and replaced ALL the meat with mushrooms.  And it was….AWESOME!

Mushroom Bolognese | The Suburban Soapbox

You’ll need to make sure you chop all the mushrooms pretty thoroughly to get the ground meat consistency.  And sautéing all the vegetables before adding the tomatoes allows the mushrooms to absorb a ton of flavor.  A little bit of red wine….garlic…oregano….oh.my.gosh.

Mushroom Bolognese | The Suburban Soapbox

Now you won’t fool meat lovers into thinking this is a true Bolognese but I can guarantee you they won’t miss the meat.  And to make this the ultimate heatlhified italian meal, I served my Mushroom Bolognese over spiralized zucchini and yellow squash.  So incredible.

Mushroom Bolognese | The Suburban Soapbox

 

Do YOU have a favorite recipe that you replaced the meat portion with mushrooms?  If so, you can enter to win $5000 in the Mushroom Council’s Swap It or Top It contest!  

Disclosure: By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

Mushroom Bolognese

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 8 servings

Mushroom Bolognese

Ingredients

2 tablespoons olive oil

1 medium vidalia onion, diced

1 medium carrot, diced

1 celery stalk, diced

3 garlic cloves, minced

1 lb 4 oz cremini mushrooms, chopped(white mushrooms will work, also)

5 oz shitake mushrooms, chopped

1 teaspoon dried oregano

1 bay leaf

1 tablespoon tomato paste

1/2 cup red wine

28 oz can tomato puree

28 oz can crushed tomatoes

1 teaspoon granulated sugar

1/4 tsp salt, plus more for additional seasoning

1/4 tsp pepper, plus more for additional seasoning

Instructions

Heat the olive oil over medium heat in a large dutch oven or heavy bottomed pot. Add the onions to the olive oil and sauté until they begin to soften. Add the carrots and celery and continue to sauté another 3 minutes. Stir in the garlic and cook for an additional minute. Add mushrooms and cook until softened, approximately 5 minutes. Stir in the oregano, bay leaf, tomato paste and wine and allow the liquid to reduce by half.

Stir in the tomatoes, sugar, salt and pepper. Bring the sauce to a boil and then turn the heat down to low. Allow the sauce to simmer for 10 minutes. Season with salt and pepper to taste.

Serve with your favorite pasta.

Note: Sauce can be stored in an airtight container for up to two days in the refrigerator or up to 60 days in the freezer.

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Comments

  1. This is totally up my alley – think I found dinner for tonight.

  2. I love, love, love this because I’m a bit of mushroom fanatic. Thanks for sharing.

  3. This is beautiful! And it looks so hearty too!

  4. I see this and know my husband would absolutely love it. I wish I could make it for him but he developed an issue with mushrooms a few years back and isn’t allowed to eat them anymore.

  5. I am totally making this! I love replacing meat with mushrooms and it gives me an excuse to use my spiralizer and top this bolognese over my zucchini noodles!

  6. This looks delicious! What a great idea for a meatless meal!

  7. I love this so much! Very clever.

  8. Oh wow! This does look hearty. Would’ve fooled me that it’s vegetarian. Looks delish and I can’t wait to try it!

  9. I love mushrooms and this look delicious!!

  10. I love the vegetarian twist on this classic sauce! I’m the only one who loves mushrooms at home, so I think this sauce will be a super sneaky way to make my crew eat them. Oh, and I love the spiralized zucchini and yellow squash. I’ve become obsessed with my spiralizer. Isn’t it awesome?

  11. I found you have to chop the mushrooms finely too. This looks so comforting…a big bowl of yummy comfort food…with tons of veggies my kids will love!

  12. A great topping for pasta or even zucchini ribbons!

  13. This looks absolutely delicious. I love bolognese so this is right up my alley.

  14. My husband is a huge fan of mushrooms. He would love a mushroom bolognese!

  15. This looks so healthy and delicious! Love meaty mushrooms ;)

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