Vegan Mushroom Bolognese

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Mushroom Bolognese

Mushroom bolognese served with pappardelle in a white bowl

Vegan mushroom Bolognese takes a little time (but not too much effort, pinky promise!) and the result is worth every minute. Portobello mushrooms are the perfect alternative to beef or pork for a rich and hearty Bolognese sauce. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Servings: 6
Calories: 240
Author: Danielle Esposti

INGREDIENTS
1.5 lb portobello mushrooms, diced to 1”
6 tbsp olive oil
1 large sweet onion, diced to ½”
1 medium carrot, peeled and finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
1 c dry red wine
1 28-oz can crushed tomatoes
1-2 tsp kosher salt
1 tsp cracked black pepper
1 bay leaf
1 bundle fresh thyme, or 1 tsp dried thyme
chopped fresh parsley, to taste, for garnish

INSTRUCTIONS

  • Heat the olive over high heat in a Dutch oven until shimmering. Add the mushrooms and toss to coat in the fat. Cook, stirring occasionally, until the mushrooms release their liquids and then the liquid evaporates, about 25 minutes. You’ll know the liquid has completely evaporated when a thin coating of oil remains at the bottom of the pot.
  • Reduce the heat to medium high. Add the onions, carrots, celery, and garlic, then toss to combine. Sauté, stirring occasionally, until the onions are translucent, about 10 minutes.
  • Add the tomato paste and work into the vegetables; stir frequently until dark red in color, about 2 minutes.
  • Pour in the red wine and deglaze the pot, stirring up any browned bits from the bottom. Continue cooking until the wine stops bubbling, 2-3 minutes.
  • Add the tomatoes and season with salt and pepper. Give everything a good stir, then top with the bay leaf and fresh thyme. Cook at least 20 minutes more and up to 1 hour, until the flavors have melded and the Bolognese is deep red in color.
  • Toss half the mushroom Bolognese with one pound cooked pappardelle noodles. Portion into bowls and finish with an additional scoop of Bolognese. Serve immediately.


NUTRITION
Calories: 240kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 144% | Vitamin C: 29%| Calcium: 22%| Iron: 4%