MUSHROOM BOLOGNESE
- WineCheeseScallops
- Jan 30
- 6 min read
Indulge in the rich, earthy flavors of our Mushroom Bolognese, a hearty and satisfying dish perfect for cozy nights in. Combining the savory depth of mushrooms, a touch of Italian sausage, and a velvety sauce, this recipe is a comforting twist on the classic Bolognese. Serve it over your favorite pasta for a meal that’s as elegant as it is comforting.
What makes this Mushroom Bolognese so special? It’s packed with layers of flavor from the dried mushrooms, anchovy paste, and a hint of balsamic vinegar, creating a sauce that feels both luxurious and approachable. Perfect for entertaining or meal prepping, this recipe will become your go-to pasta night favorite.
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Dried Mushrooms
Dried mushrooms, such as shiitake or porcini, are a powerhouse of umami flavor. Their concentrated taste brings an earthy depth to dishes, especially in sauces and soups. Soaking them not only rehydrates them but also creates a richly flavored liquid that enhances the Mushroom Bolognese. These fungi are also a good source of antioxidants, vitamins, and minerals like selenium and copper.
Anchovy Paste
Anchovy paste may seem like a small addition, but it packs a big punch! This secret ingredient melts into the sauce, providing a savory depth without a fishy taste. It's a staple in Italian cooking, often used to round out flavors and add complexity to dishes. Plus, anchovies are rich in omega-3 fatty acids and protein.
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Recipe Origin:
This Mushroom Bolognese was inspired by our love for earthy, hearty flavors and a desire to create a comforting pasta dish with a twist. The addition of mushrooms makes the dish feel rustic and sophisticated, while the Italian sausage keeps it approachable and satisfying. A touch of anchovy paste and balsamic vinegar ties everything together, making this dish a perfect blend of tradition and innovation. Whether you're cooking for a crowd or meal-prepping for the week, this recipe delivers a restaurant-quality meal in the comfort of your own kitchen.
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Tips, Serving Suggestions, and Storage Advice | MUSHROOM BOLOGNESE
Use a Food Processor: Finely chopping the mushrooms in a food processor saves time and ensures a uniform texture.
Prep Ahead: Soak the dried mushrooms in advance to save time during cooking.
Make It Vegetarian: Substitute the Italian sausage with plant-based sausage for a vegetarian option.
Enhance the Flavor: Add a splash of truffle oil before serving for an extra boost of umami.
Serve with Garlic Bread: A side of garlic bread complements the rich sauce perfectly.
Use Fresh Herbs: Torn basil leaves added at the end bring a fresh, aromatic touch.
Meal Prep Friendly: Make the sauce ahead of time and store it in the fridge for up to three days or freeze for later.
Experiment with Pasta Shapes: While rigatoni is a great choice, try pappardelle or tagliatelle for a different texture.
Add Heat: Increase the chili flakes if you like a spicier sauce.
Perfect the Consistency: Adjust the thickness of the sauce with reserved pasta water.
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Unique Recipe Qualities:
Combines the richness of mushrooms with the savory depth of sausage.
Anchovy paste adds an umami boost without overpowering the dish.
Includes a balance of fresh and pantry ingredients.
Mushroom broth and soaking liquid intensify the earthy flavors.
Versatile and easily adapted for vegetarian diets.
The balsamic vinegar adds a subtle sweetness and tang.
Cream provides a luscious, velvety finish.
Basil and Parmesan bring classic Italian flair.
Perfect for entertaining or weeknight meals.
A comforting yet elegant dish that’s easy to make.
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Ingredients
For the Bolognese:
1 ounce dried shiitake or porcini mushrooms. (Purchase on Amazon)
2 tablespoons extra-virgin olive oil, plus more for garnish
8 ounces sweet Italian sausage (if using links, casings removed)
1 small yellow onion, diced
1 medium carrot, diced
1 celery stalk, diced
6 garlic cloves, minced
½ pound each baby bella and white button mushrooms, trimmed and finely chopped in a food processor
½ cup tomato paste
1 teaspoon balsamic vinegar
½ teaspoon light brown sugar
Large pinch of chopped thyme leaves
Pinch of red chili flakes
¼ cup dry red wine
2 dried bay leaves
1½ cups mushroom broth. (Purchase on Amazon)
1 teaspoon anchovy paste
2 teaspoons kosher salt (plus more for pasta water)
¼ teaspoon freshly ground black pepper
¼ cup heavy cream
Large handful of basil leaves, torn at the last minute
¼ cup finely grated Parmesan cheese, plus more for serving
1 pound rigatoni or your favorite pasta shape
Instructions
Prepare the Dried Mushrooms: Soak the dried mushrooms in ½ cup of hot water in a small bowl for 30 minutes. Drain the mushrooms, reserving the soaking liquid. Coarsely chop the rehydrated mushrooms and set aside.
Cook the Sausage: Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the sausage and cook, breaking it apart into small bits, until browned and crispy, 6 to 8 minutes.
Cook the Vegetables: Add the onion, carrot, celery, and garlic to the pan. Cook, stirring occasionally and scraping the pan to loosen any browned bits, until the vegetables soften and begin to brown, 5 to 7 minutes.
Cook the Fresh Mushrooms: Add the finely chopped baby bella and button mushrooms. Raise the heat to high and cook, stirring occasionally, until most of the liquid released by the mushrooms has evaporated, about 6 minutes.
Add Flavoring Ingredients: Stir in the tomato paste, chopped rehydrated mushrooms, balsamic vinegar, brown sugar, thyme, and chili flakes. Cook for 2 minutes, then add the red wine and bay leaves, scraping up any browned bits from the bottom of the pan.
Simmer the Sauce: Add the reserved mushroom soaking liquid, mushroom broth, anchovy paste, kosher salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the sauce thickens to a ragù consistency, about 20 minutes.
Finish the Sauce: Stir in the heavy cream and simmer for 5 minutes to thicken the sauce further. Add the torn basil leaves, grated Parmesan cheese, and additional salt to taste. Keep warm off the heat while you cook the pasta. (Alternatively, let the sauce cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.)
Cook the Pasta: Bring a large pot of water to a boil and generously salt it. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
Combine Pasta and Sauce: Add the cooked pasta to the Bolognese sauce along with ½ cup of the reserved pasta water. Cook over high heat, stirring vigorously and adding more pasta water as needed to loosen the sauce, until the pasta is well coated, about 30 seconds. Adjust the seasoning with additional salt if necessary.
Serve: Serve the pasta garnished with additional Parmesan cheese and a drizzle of olive oil, if desired.
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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FAQ:
Q: Can I freeze the Mushroom Bolognese sauce?
A: Absolutely! Let the sauce cool completely before transferring it to an airtight container. Freeze for up to three months. Reheat on the stove and adjust the consistency with a splash of broth or water.
Q: What can I use instead of sausage?
A: For a vegetarian version, try crumbled tofu, plant-based sausage, or simply increase the amount of mushrooms.
Q: Is there a substitute for heavy cream?
A: Yes, you can use coconut cream or a mixture of milk and butter for a lighter option.
Q: Can I use fresh mushrooms only?
A: Fresh mushrooms are great, but dried mushrooms add a concentrated flavor. If you skip the dried ones, consider using mushroom stock for the broth.
Q: What type of wine works best?
A: A dry red wine like Chianti or Cabernet Sauvignon pairs wonderfully with the robust flavors of the sauce.
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