This Mushroom Bolognese recipe features a blend of cremini, white button, and shiitake mushrooms. Alongside onion, carrot, celery, and garlic, it creates a hearty dish. Prep time takes 15 minutes, with cooking lasting 45 minutes it serves 6.
More Ina Garten Recipe:
🧡 Why You’ll Love This Mushroom Bolognese Recipe:
- Umami Bliss: A medley of mushrooms, including cremini, button, and shiitake, create a rich, savory flavor profile.
- Effortless Prep: With just 45 minutes from start to finish, it’s perfect for busy weeknights.
- Healthy Twist: This vegan version uses soy sauce for depth without sacrificing taste.
- Family Friendly: Satisfies both herbivores and omnivores alike.
- Nutritious Garnish: Optional nutritional yeast adds a boost of protein and B vitamins.
❓ What Is Ina Garten Mushroom Bolognese Recipe?
Ina Garten Mushroom Bolognese is a hearty vegan pasta sauce. It’s rich in flavor, thanks to a variety of mushrooms. This sauce boasts a thick, meaty texture and a savory taste reminiscent of traditional Bolognese.
🍄 Ina Garten Mushroom Bolognese Ingredients:
- 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
🍲 How To Make Ina Garten Mushroom Bolognese
- Place dried porcini mushrooms in a small bowl. Pour boiling water over them and let soak for about 20 minutes. After soaking, chop the rehydrated mushrooms, reserving the soaking liquid.
- In a large pan, heat a generous drizzle of olive oil over medium heat. Add the chopped cremini, white button, and shiitake mushrooms. Cook until they release their moisture and begin to brown, about 10 minutes.
- Add the onion, carrot, celery, and garlic to the pan with the mushrooms. Cook, stirring frequently, until the vegetables are tender, about 8 minutes.
- Stir in the fresh thyme, rosemary, oregano, tomato paste, and a pinch of red pepper flakes. Season with salt and pepper to taste. Cook for another 2 minutes, allowing the flavors to meld.
- Pour in the red wine and soy sauce, and add the chopped porcini mushrooms along with the reserved soaking liquid, making sure to leave behind any grit. Stir well and let the wine reduce slightly, about 5 minutes.
- Stir in the diced tomatoes with their juice. Bring the mixture to a simmer and reduce the heat to low. Let it simmer gently for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta.
- Toss the cooked pasta with the mushroom Bolognese. Serve hot, garnished with torn basil leaves and a sprinkle of nutritional yeast if using.
💭 Recipe Tips:
- Don’t skimp on mushroom variety; the mix of cremini, button, and shiitake adds depth.
- Adjust soy sauce and red pepper flakes to taste for desired saltiness and spiciness.
- Ensure proper chopping of vegetables for even cooking and texture.
- Choose a hearty pasta to hold the thick sauce well, like rigatoni or penne.
- Finish with torn basil and nutritional yeast for enhanced flavor and visual appeal.
🥗 What To Serve With Mushroom Bolognese?
Serve Mushroom Bolognese with a simple Feta Watermelon Salad for freshness Cornbread or Zucchini Bread makes a delicious accompaniment for soaking up the savory sauce finish with a glass ofAutumn Sangria for a complete and satisfying meal.
🎚 How To Store Leftovers Mushroom Bolognese?
- Refrigerator: To store leftovers mushroom bolognese refrigerate in an airtight container for up to 3 days.
- Freezer: To freeze leftovers mushroom bolognese portion into containers or bags removing excess air and freeze for up to 3 months.
🥵 How To Reheat Leftovers Mushroom Bolognese?
- In The Microwave: Place leftovers mushroom bolognese in a microwave-safe dish, cover with a damp paper towel and heat for up 3-5 minutes until warmed through.
- On The Stovetop: Reheat gently over low heat leftovers mushroom bolognese stirring occasionally to prevent sticking or burning for up 5-8 minutes.
- On The Oven: Transfer leftovers mushroom bolognese to an oven-safe dish cover it with foil and bake at 350°F (175°C) for up 5-7 minutes until heated.
FAQ’S
Can I Use Different Types Of Mushrooms In Mushroom Bolognese?
Yes, you can use different types of mushrooms in Mushroom Bolognese. Varieties like cremini, white button, and shiitake add depth of flavor and texture.
How Can I Make Mushroom Bolognese Creamy?
To make Mushroom Bolognese creamy, add a splash of heavy cream or coconut milk near the end of cooking, stirring until well incorporated.
Can I Substitute Dried Herbs For Fresh In Mushroom Bolognese?
Yes, you can substitute dried herbs for fresh in Mushroom Bolognese. Use a ratio of 1 teaspoon dried herbs for every 1 tablespoon of fresh herbs.
Can I Use Vegetable Broth Instead Of Wine In Mushroom Bolognese?
Yes, you can use vegetable broth instead of wine in Mushroom Bolognese. It will impart a slightly different flavor profile, but still contribute to the richness of the sauce.
More Ina Garten Recipe:
Ina Garten Mushroom Bolognese Nutrition Fact
Amount Per Serving
- Calories: 333
- Total Fat: 4 g
- Saturated Fa: t1 g
- Carbohydrates: 60 g
- Dietary Fiber: 5 g
- Sugar: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
- Sodium: 521 mg
Ina Garten Mushroom Bolognese
Description
Ina Garten Mushroom Bolognese recipe features a blend of cremini, white button, and shiitake mushrooms. Alongside onion, carrot, celery, and garlic, it creates a hearty dish. Prep time takes 15 minutes, with cooking lasting 45 minutes it serves 6.
Ingredients
Instructions
- Place dried porcini mushrooms in a small bowl. Pour boiling water over them and let soak for about 20 minutes. After soaking, chop the rehydrated mushrooms, reserving the soaking liquid.
- In a large pan, heat a generous drizzle of olive oil over medium heat. Add the chopped cremini, white button, and shiitake mushrooms. Cook until they release their moisture and begin to brown, about 10 minutes.
- Add the onion, carrot, celery, and garlic to the pan with the mushrooms. Cook, stirring frequently, until the vegetables are tender, about 8 minutes.
- Stir in the fresh thyme, rosemary, oregano, tomato paste, and a pinch of red pepper flakes. Season with salt and pepper to taste. Cook for another 2 minutes, allowing the flavors to meld.
- Pour in the red wine and soy sauce, and add the chopped porcini mushrooms along with the reserved soaking liquid, making sure to leave behind any grit. Stir well and let the wine reduce slightly, about 5 minutes.
- Stir in the diced tomatoes with their juice. Bring the mixture to a simmer and reduce the heat to low. Let it simmer gently for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta.
- Toss the cooked pasta with the mushroom Bolognese. Serve hot, garnished with torn basil leaves and a sprinkle of nutritional yeast if using.
Notes
Don’t skimp on mushroom variety; the mix of cremini, button, and shiitake adds depth.
Adjust soy sauce and red pepper flakes to taste for desired saltiness and spiciness.
Ensure proper chopping of vegetables for even cooking and texture.
Choose a hearty pasta to hold the thick sauce well, like rigatoni or penne.
Finish with torn basil and nutritional yeast for enhanced flavor and visual appeal.
Ina Garten Mushroom Bolognese