Mushroom Bolognese Recipe

Mushroom Bolognese Recipe

How To Make Mushroom Bolognese

A wonderfully hearty dish without the meat! A decadent mushroom bolognese that sure tastes like a meaty dish with a full depth of flavor!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1lbdry pasta
  • 2tbspbutter(or olive oil)
  • 1white onionsmall, peeled and diced
  • 1carrotlarge, peeled and diced
  • 2ribscelerydiced
  • 4garlic clovespeeled and minced
  • 1lbassorted fresh mushroomsdiced
  • cupred wine
  • 1⅔cupsvegetable stock
  • 15oztomato sauce
  • 1bay leaf
  • 1tspItalian seasoning
  • 1pinchred peppercrushed
  • Kosher salt
  • black pepperfreshly ground
  • Parmesan cheese(for topping)


  1. Cook pasta in a large pot of salted boiling water al dente according to package instructions. Drain.

  2. Meanwhile, in a separate large saute pan, add the butter and cook over medium-high heat until melted.

  3. Add the onion, carrot and celery and saute for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through.

  4. Add the garlic and mushrooms and continue cooking for an additional 4 to 5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.

  5. Pour in the wine, and give the mixture a good stir.

  6. Let the mixture come to a boil and simmer for about 2 to 3 minutes, or until the wine is reduced by about half.

  7. Add in the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and a generous pinch of salt and pepper.  Stir to combine.  Let the mixture continue cooking until it comes to simmer.

  8. Then reduce heat to medium-low, and simmer uncover for about 10 minutes so that it slightly reduces.

  9. Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.

  10. Once the pasta is cooked and drained, combine it with the sauce and toss until combined.  Serve immediately, garnished generously with Parmesan.

Recipe Notes


Vegan Alternative: Omit the cheese if making this vegan.



  • Calories: 392.00kcal
  • Fat: 5.61g
  • Saturated Fat: 2.75g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 1.19g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 68.31g
  • Fiber: 5.52g
  • Sugar: 7.81g
  • Protein: 13.80g
  • Cholesterol: 10.18mg
  • Sodium: 845.81mg
  • Calcium: 59.94mg
  • Potassium: 779.05mg
  • Iron: 2.67mg
  • Vitamin A: 138.95µg
  • Vitamin C: 10.07mg
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