Mushroom Bolognese Recipe

Name: Mushroom Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, coarsely chopped; 1 medium carrot, coarsely chopped; 1 celery rib, coarsely chopped; 1 medium parsnip, chopped; 1/2 small turnip, coarsely chopped; 1 pound king oyster mushrooms; 1/4 cup extra-virgin olive oil; Kosher salt; Ground pepper; 1 ounce dried porcini mushrooms; 1/2 cup dry red wine; 1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano; Pinch of crushed red pepper; 1/4 cup heavy cream; 1 teaspoon minced rosemary; 1 1/2 pounds spaghetti, cooked until al dente and kept warm; 4 tablespoons unsalted butter

Servings: persons

1 small onion, coarsely chopped
1 medium carrot, coarsely chopped
1 celery rib, coarsely chopped
1 medium parsnip, chopped
1/2 small turnip, coarsely chopped
1 pound king oyster mushrooms
1/4 cup extra-virgin olive oil
Kosher salt
Ground pepper
1 ounce dried porcini mushrooms
1/2 cup dry red wine
1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano
Pinch of crushed red pepper
1/4 cup heavy cream
1 teaspoon minced rosemary
1 1/2 pounds spaghetti, cooked until al dente and kept warm
4 tablespoons unsalted butter

1
In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped.
2
In a large pot, heat the oil.
3
Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.
4
In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened.
5
Drain, reserving 1 cup of the water.
6
Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes.
7
Add the wine, rind and red pepper; cook until the wine evaporates.
8
Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes.
9
Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes.
10
Discard the rind.
11
Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated.
12
Serve.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small onion, coarsely chopped, 1 medium carrot, coarsely chopped, 1 celery rib, coarsely chopped, 1 medium parsnip, chopped, and more.

Yes, Mushroom Bolognese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Bolognese

How did you like this recipe?

Frequently Asked Questions