Mushroom Bolognese

Name: Mushroom Bolognese
Yield: Serves 4 to 6
Ingredients: 2 pounds, cremini mushrooms, trimmed and quartered; 1 , carrots, peeled and chopped; 1 , small onion, chopped; 1 (28-ounce) can, whole peeled tomatoes; 3 tablespoons, unsalted butter; 1/2 ounce, dried porcini mushrooms, rinsed and minced; 3 , garlic cloves, minced; 1 teaspoon, sugar; 2 tablespoons, tomato paste; 1 cup, dry red wine; 1/2 cup, vegetable broth; 1 tablespoon, soy sauce; , Salt and pepper; 3 tablespoons, heavy cream; 1 pound, fettuccine or linguine; , grated Parmesan cheese

17 comments

We wanted to create a vegetarian pasta sauce that mimicked the rich, long-cooked flavor and hearty texture of Bolognese.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4 to 6

TIME1½ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Traditional Bolognese sauce gets its rich flavor from a combination of several types of meat, so we turned to two types of mushrooms to replicate that complexity: Dried porcini delivered depth of flavor while 2 pounds of fresh cremini gave ...

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