Mushroom Bolognese
Add Preferred SourceMushroom Bolognese quickly became my favorite way to turn a simple pasta night into something special. The sauce tastes like it’s been simmering all day, with layers of umami in every bite. It’s thick and hearty, clinging beautifully to pappardelle. Every strand gets completely coated in that rich, savory goodness.
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I make this for cozy weeknight dinners and date nights at home when I want something that feels special but comes together easily. It’s perfect for meal prep since the flavors get even better the next day, and it’s family-friendly comfort food that everyone asks for. The sauce stays fresh in the fridge for 5 days or freezes for up to 3 months, making it ideal for batch cooking.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Vegan Mushroom Bolognese with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make the richest, most flavorful mushroom bolognese from scratch.
Brown the Mushrooms
Heat the olive oil in a Dutch oven or large pot over high heat until it shimmers. I love using this Dutch oven for this because it distributes heat evenly and gives the mushrooms perfect browning.
Add the finely chopped portobello mushrooms and cook, stirring occasionally, for about 10 minutes. If you want to save time, pulse the fresh mushrooms in a food processor for 10-15 seconds to get evenly chopped mushrooms instead of dicing by hand.
The meaty mushrooms will release their liquid first, then it’ll evaporate, and they’ll start to turn deeply golden brown. Don’t rush this step; all that caramelization is where the meaty, savory flavor comes from.
For an even deeper umami flavor, you can mix in some dried porcini mushrooms (rehydrate them in warm water for 15 minutes, then chop and add them with the portobellos). You can also substitute half the portobellos with shiitake mushrooms, baby bellas, or a mix of wild mushrooms for a more complex flavor.
Cook the Vegetables
Reduce the heat to medium-high. Add the diced onion, carrot, celery, and minced garlic. I always use my mandoline slicer with the dicing attachment to prep all the vegetables quickly and get uniform pieces that cook evenly.
Cook for 5 minutes, stirring often, until the vegetables soften and the onion becomes translucent. Make sure everything is finely diced so it breaks down into the sauce properly and creates a smooth texture.
The carrot and celery add sweetness and depth to the sauce, creating that classic Italian soffritto base.
Add the Tomato Paste
Stir in the tomato paste and cook for 2 minutes, until it darkens and becomes fragrant. The combination of garlic and tomato paste creates this incredible aromatic base.
Cooking the tomato paste removes the raw, tinny flavor and adds a richer, deeper tomato taste to the sauce. You’ll notice it turns a shade darker and smells sweeter.
For extra savory depth, stir in a tablespoon of soy sauce along with the tomato paste.
Deglaze with Red Wine
Pour in the red wine and scrape up any browned bits from the bottom of the pot with your spoon. Let the wine simmer for 2 to 3 minutes, until the alcohol has cooked off and the liquid has reduced slightly.
Those browned bits are packed with flavor, and the wine helps incorporate them into the sauce while adding acidity and complexity. I grab a silicone spatula to really get into the corners and make sure I’m getting all those flavorful bits.
Simmer the Sauce
Add the canned tomatoes (I use crushed), kosher salt, and pepper. If you like a little heat, add a pinch of red pepper flakes along with the salt and pepper.
Tuck in the bay leaf and fresh thyme bundle. Reduce the heat to low and let everything simmer for 20 minutes to 1 hour, stirring occasionally.
The mushroom mixture will bubble gently as it simmers, and you’ll start to smell those complex flavors developing. The longer you simmer, the thicker and more concentrated the mushroom sauce becomes, and the flavors deepen into something really special.
I usually aim for at least 30 minutes, but if you have time for a full hour, it’s even better.
Finish and Serve
Remove the bay leaf and thyme bundle. Taste the sauce and adjust the seasoning with more salt and pepper if needed. I use this salt and pepper grinder to add fresh seasoning at this stage because freshly ground pepper makes a noticeable difference in the final flavor.
Toss half of the finished sauce with your cooked pasta (pappardelle works beautifully here), then serve with extra bolognese spooned on top. Serve immediately while it’s hot.
Garnish with fresh chopped parsley for brightness and color. Even meat lovers won’t miss the ground meat in this version because the deeply caramelized mushrooms make it absolutely delicious and satisfying. Enjoy!
If you’re bringing this to a potluck or dinner party, transport the sauce and pasta separately so the pasta doesn’t get soggy. I use a portable food container with locking lids to keep everything secure, then pack them into an insulated casserole tote to maintain temperature during transit. Reheat the sauce when you arrive, then toss it with the pasta right before serving for the best texture.
Equipment
Ingredients
- 1 pound portobello mushrooms finely chopped
- 2 tablespoons olive oil
- 1 cup sweet onion diced
- 1 cup carrot peeled and finely diced
- 1 stalk celery finely diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 ¾ cups crushed tomatoes ½ of a 28-ounce can
- Salt and black pepper to taste
- 1 bay leaf
- 1 small bundle fresh thyme
- Fresh parsley chopped, for garnish
- 1 pound cooked pappardelle or pasta of choice to serve
Instructions
- Heat the olive oil in a Dutch oven or large pot over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, for about 10 minutes, until they release their liquid and it fully evaporates. The mushrooms should be deeply browned.1 pound portobello mushrooms, 2 tablespoons olive oil
- Reduce heat to medium-high. Add the onion, carrot, celery, and garlic. Cook for 5 minutes, stirring often, until the vegetables soften and the onion becomes translucent.1 cup sweet onion, 1 cup carrot, 1 stalk celery, 2 cloves garlic
- Stir in the tomato paste and cook for 2 minutes, until darkened and fragrant.2 tablespoons tomato paste
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes, until the alcohol cooks off.1 cup dry red wine
- Add the crushed tomatoes, salt, and pepper. Tuck in the bay leaf and thyme. Reduce heat to low and simmer 20 minutes to 1 hour, stirring occasionally, until the sauce thickens and the flavors deepen.1 ¾ cups crushed tomatoes, Salt and black pepper, 1 bay leaf, 1 small bundle fresh thyme
- Remove the bay leaf and thyme bundle. Taste and adjust seasoning. Toss half of the sauce with cooked pasta and serve with extra Bolognese spooned on top.1 pound cooked pappardelle or pasta of choice
- Garnish with fresh parsley.Fresh parsley
Notes
- Chop the mushrooms finely: The smaller you chop the portobellos, the more they’ll resemble ground meat and blend seamlessly into the sauce.
- Don’t skip the browning step: Cooking the mushrooms until all their liquid evaporates and they turn golden brown concentrates their umami flavor and creates that meaty richness.
- Use a dry red wine you’d drink: The wine adds depth and acidity to the sauce, so choose something like Chianti, Merlot, or Cabernet Sauvignon that tastes good on its own.
- Simmer low and slow: The longer you let the sauce simmer (from 20 minutes to an hour), the thicker and more flavorful it becomes as the ingredients meld.
- Adjust thickness to your preference: If the sauce gets too thick during simmering, add a splash of pasta cooking water or vegetable broth to loosen it up.
- Flash-freeze for easy portions: Freeze individual portions of bolognese on a baking sheet for 1 hour before transferring to containers or freezer bags so they don’t stick together, and you can grab exactly what you need.
Nutrition
How to Store Leftovers
Let the bolognese cool completely before transferring it to airtight containers. It’ll stay fresh in the fridge for about 5 days, and you can reheat it on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each one.
For longer storage, freeze it in portions for up to 3 months. I like to freeze individual servings in freezer-safe glass containers, pressing out as much air as possible before sealing. Thaw overnight in the fridge, then reheat gently on the stovetop with a splash of water or broth if it seems too thick.
What to Serve With Mushroom Bolognese
Toss it with pappardelle, rigatoni, or any wide pasta (cook according to package directions) that can catch all that rich, chunky sauce. I also love serving it over creamy polenta made with vegetable broth or mashed potatoes for something different, or spooning it onto toasted crusty bread for an easy appetizer.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly, and garlic bread is always a good call for mopping up extra sauce. If you want to make it a full Italian spread, roasted vegetables like zucchini or bell peppers round out the plate. If you’re serving this to vegetarian friends or anyone skeptical about mushrooms as a meat replacement, they’ll be blown away by how rich and satisfying it tastes compared to traditional bolognese.
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