Mushroom Bolognese

Mushroom Bolognese Recipe - Italian Pasta Dish with Shiitake and Button Mushrooms

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mushroom Bolognese is a delicious and hearty vegetarian twist on the classic Italian meat sauce. This recipe is packed with umami flavor from a combination of dried shiitake and button mushrooms, along with a rich tomato base. It's a perfect dish for a cozy night in or a family dinner.

History

Bolognese sauce, also known as ragù alla bolognese, originates from Bologna, Italy. Traditionally, this sauce is made with ground meat, such as beef or pork, cooked in a tomato-based sauce. However, this vegetarian version substitutes mushrooms for the meat, creating a flavorful and satisfying alternative.

Ingredients

0.5 oz (14 g) dried shiitake mushrooms
0.5 lb (227 g) button mushrooms
1 tbsp olive oil
1 medium shallot, finely chopped
1 medium garlic clove, finely chopped
1 can (16 oz (454 g)) salt-free whole tomatoes
1 tbsp double-concentrate tomato paste
2 tsp sugar
0.5 tsp dried oregano
0.5 tsp dried basil
cooked pasta of your choice

How to prepare

Place the shiitake mushrooms in a small bowl and cover them with enough warm water.
Allow the mushrooms to soak for approximately 15 minutes until they become soft.
Using a food processor fitted with the metal blade, finely chop the shiitake mushrooms and button mushrooms.
Heat the olive oil in a large skillet over moderate heat.
Saute the shallot and garlic until they become tender, which usually takes around 2 to 3 minutes.
Add the chopped mushrooms to the skillet and saute them, stirring frequently, until all the liquid from the mushrooms evaporates and they start to brown. This process usually takes around 10 to 15 minutes.
Break up the tomatoes using your hands and add them to the skillet.
Stir in the tomato paste, sugar, oregano, and basil.
Simmer the sauce until it thickens slightly but still has a liquid consistency. This usually takes around 10 to 15 minutes.
Pour the sauce over cooked pasta.

Variations

Add diced carrots, celery, and bell peppers for extra vegetables.
Use a mix of different mushrooms, such as cremini or portobello, for a variety of flavors.
Stir in a splash of red wine for added depth and richness.

Cooking Tips & Tricks

Make sure to finely chop the mushrooms to mimic the texture of ground meat.

- Soaking the dried shiitake mushrooms in warm water helps to rehydrate them and intensify their flavor.

- Cooking the mushrooms until they are browned and all the liquid has evaporated will enhance their meaty texture and flavor.

Serving Suggestions

Serve the Mushroom Bolognese over cooked pasta, such as spaghetti or fettuccine, and garnish with freshly grated Parmesan cheese and chopped fresh basil. Pair it with a side salad or garlic bread for a complete meal.

Cooking Techniques

Use a food processor to finely chop the mushrooms quickly and evenly.

- Simmer the sauce over low heat to allow the flavors to meld together and develop a rich taste.

Ingredient Substitutions

Substitute dried basil and oregano with fresh herbs for a brighter flavor.

- Use vegetable broth instead of water to soak the dried shiitake mushrooms for added depth.

Make Ahead Tips

The Mushroom Bolognese sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Serve the Mushroom Bolognese in a large pasta bowl, garnished with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. Pair it with a glass of red wine for a cozy and elegant presentation.

Pairing Recommendations

Pair the Mushroom Bolognese with a light and fruity red wine, such as Pinot Noir or Chianti, to complement the earthy flavors of the mushrooms and tomatoes.

Storage and Reheating Instructions

Store any leftover Mushroom Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 7g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 10mg per serving

Alergens

Contains: None

Summary

This Mushroom Bolognese is a nutritious and balanced meal, providing a good source of carbohydrates, healthy fats, and protein. It is also rich in iron and vitamin C, making it a wholesome and satisfying dish.

Summary

Mushroom Bolognese is a flavorful and satisfying vegetarian alternative to the classic meat sauce. Packed with umami-rich mushrooms and a rich tomato base, this dish is perfect for a cozy night in or a family dinner. Enjoy it over your favorite pasta for a hearty and delicious meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Mushroom Bolognese. It was many years ago, back when I was just a young girl living in the countryside with my grandmother. She was a wonderful cook who had a talent for creating delicious meals out of simple ingredients.

One day, as I was helping her in the kitchen, she pulled out a dusty old cookbook from the shelf. It was filled with recipes from all over the world, each one more tempting than the last. As I flipped through the pages, one recipe in particular caught my eye - Mushroom Bolognese.

I had never heard of such a dish before, but the description sounded intriguing. A hearty sauce made with mushrooms, tomatoes, and a splash of red wine, served over a bed of pasta. It sounded like the perfect comfort food for a cold winter's night.

My grandmother noticed my interest and chuckled. "Ah, Mushroom Bolognese," she said with a twinkle in her eye. "That's a recipe I learned from an old friend of mine many years ago. It's a real crowd-pleaser, I can tell you that."

I begged her to teach me how to make it, and she agreed with a smile. Together, we gathered the ingredients - fresh mushrooms, ripe tomatoes, garlic, onions, and a bottle of red wine. As we chopped and sautéed and simmered, the kitchen filled with the rich aromas of the sauce.

When it was finally ready, we ladled the Mushroom Bolognese over a steaming plate of spaghetti and sprinkled it with freshly grated Parmesan cheese. I took my first bite and was instantly hooked. The flavors were so complex and satisfying, I couldn't believe I had never tasted anything like it before.

From that day on, Mushroom Bolognese became a staple in our household. Whenever we had guests over for dinner, I would proudly serve up this dish and watch as their faces lit up with delight. They would always ask for the recipe, and I would happily share it with them, just like my grandmother had shared it with me.

Over the years, I have made some tweaks to the original recipe, adding a pinch of this and a dash of that to suit my own tastes. But the core ingredients and flavors remain the same, a tribute to the friend who first introduced my grandmother to this wonderful dish.

Now, as I sit here in my own kitchen, preparing Mushroom Bolognese for my own family, I can't help but feel a sense of gratitude for the traditions and recipes that have been passed down to me. Cooking has always been a way for me to connect with my loved ones, to share stories and laughter over a delicious meal.

And as I take my first bite of the Mushroom Bolognese, I am transported back to that day in my grandmother's kitchen, filled with the same sense of anticipation and joy. This recipe will always hold a special place in my heart, a reminder of the love and memories that have shaped me into the cook I am today.