Mushroom Bolognese
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 people
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Calories
540 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Bolognese
Description
This Mushroom Bolognese starts by gently sautéing a medley of vegetables and aromatics: diced onion, carrots, celery, crushed garlic, and sliced leek. Mixed mushrooms prepared in different ways (grated or sliced) are added and cooked further to build texture and earthy flavor. Canned chopped tomatoes, tomato puree, balsamic vinegar, and dried oregano are introduced along with salt, pepper, and fresh basil to create a richly flavored sauce that simmers until combined and fragrant.
The combination of grated and sliced mushrooms provides varied texture, lending both body and subtle bite to the sauce. Balsamic vinegar adds a touch of acidity and depth enhancing the tomato base. Served over long pasta like linguine, the sauce clings to strands for a satisfying meat-free pasta dinner. Garnishing with Parmesan cheese and additional fresh basil boosts umami and herbaceous notes.
Using assorted mushroom varieties and chopping them differently ensures a complex mouthfeel and flavor. Lentils can be incorporated for extra protein, or a splash of red wine can deepen the sauce’s taste to approach traditional ragu flavors. This dish offers a vegetable-forward, savory pasta sauce alternative.
Ingredients
- 1 tablespoon olive oil
- 1 onion small; diced
- 2 carrot diced
- 2 garlic crushed, clove
- 1 rib celery diced
- 1 leek thinly sliced
- 400 g mushroom half grated, half sliced, mixed varieties
- 400 g tomato canned, chopped
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoon tomato puree
- 2 tablespoon balsamic vinegar
- 10 g basil chopped, fresh
- 2 tablespoon oregano dried
- 140 g linguine or spaghetti
- parmesan to serve
Instructions
- Add 140 g Linguine or Spaghetti to a pan of boiled water and simmer for 12 minutes.
- Put 1 tablespoon Olive oil in a pan and heat gently. Fry 1 Onion, 2 Carrots, 1 rib Celery, 2 Garlic clove and 1 Leek and gently cook for 4-5 minutes.
- Add 400 g Mixed mushrooms and cook for a further 3 minutes.
- Add 400 g Chopped tomatoes, 1 pinch Sea salt and ground black pepper, 2 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar, 2 tablespoon Dried oregano and 10 g Fresh basil and stir well. Simmer for 5 minutes.
- Drain the pasta and dived between bowls and then spoon the mushroom bolognese on top. Serve with a sprinkling of Parmesan and extra basil.
Notes
- Use a mix of mushroom varieties and chop them in different ways for varied texture.
- Lentils can be added to increase protein content.
- A splash of red wine can enhance flavor to resemble a traditional ragù.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 540kcal | 27% |
| Carbohydrates | 100g | 33% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 387mg | 16% |
| Potassium | 1716mg | 37% |
| Fiber | 15g | 60% |
| Sugar | 22g | 44% |
| Vitamin A | 11740IU | 235% |
| Vitamin C | 36mg | 40% |
| Calcium | 240mg | 24% |
| Iron | 7.3mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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