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5 from 2 votes
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Mushroom Bolognese
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A hearty vegetarian mushroom bolognese served over fresh pappardelle. This recipe was inspired by and adapted from recipes on Sprouted Kitchen and Food & Wine. 

Recipe Type: Dinner
Author: Brooklyn Supper, adapted from Sprout Kitchen and Food & Wine
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 2 carrots, scrubbed and finely diced
  • 1 celery rib, finely diced
  • 1 small turnip, peeled, trimmed, and finely diced
  • 1/4 teaspoon red pepper flakes
  • sea salt
  • 1 cup red wine
  • 6 tablespoons tomato paste (about 3 ounces)
  • 1/2 pound tree oyster mushrooms, stems trimmed and sliced
  • 1/2 pound cremini mushrooms, stems discarded and sliced
  • 2 cloves garlic, smashed and minced
  • 1/2 cup water
  • 1/2 cup shredded Parmesan, plus more for garnish
  • 1/4 cup heavy cream
  • 1 tablespoon finely minced rosemary, plus more for garnish
  • 1 tablespoon finely mined thyme leaves, plus more for garnish
  • 1 pound wide ribbon noodles such as pappardelle, tagliatelle, or fettuccine
Instructions
  1. Set a large dutch oven over medium-high heat. Add olive oil; when it starts to shimmer, add onion, carrots, celery, turnip, red pepper flakes, and several pinches sea salt. (Flavors will concentrate as dish cooks and t's best salted a little at a time.) Cook, stirring often, until vegetables are soft, about 10 minutes.
  2. Pour in wine and tomato paste, and stir. Fold in mushrooms, garlic, a pinch of sea salt, and water. Heat mixture until it bubbles gently, then turn down to medium-low and cook, stirring often, for 20 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil and cook paste to al dente. Reserve several cups pasta water for plating.
  4. Just before serving, stir in Parmesan, cream, and herbs, and cook 5 minutes. Taste, and adjust salt levels as needed.
  5. Twist pasta onto plates, using a splash of pasta water as needed to loosen it, and top with several spoonfuls bolognese. Top with grated Parmesan and a pinch of minced fresh herbs. Serve immediately.