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Mushroom Bolognese

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Craving a wholesome take on classic Italian comfort food?

Indulge in the goodness of this Mushroom Bolognese recipe, where the richness of ground beef is replaced with meaty mushrooms and hearty cauliflower, offering a plant-forward twist.

Whether served over pasta with chopped parsley and Parmesan cheese or paired with plant-based cheese for a vegan alternative, this decadent, "meaty" sauce guarantees a satisfying experience without the need for meat.
Mushroom Bolognese

Mushroom Bolognese

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Description

Enjoy this comforting Italian classic with all of the flavor and none of the heaviness, thanks to its mushroom and cauliflower bolognese sauce.

Ingredients

  • 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • Olive oil spray as needed
  • 8 oz. cauliflower, roughly chopped
  • 3 cloves garlic, peeled
  • 4 oz. onion, roughly chopped
  • 2 oz. carrot, peeled, roughly chopped
  • 2 oz. walnuts
  • 2 - 4 oz. extra virgin olive oil
  • 2 oz. panko (or whole wheat bread crumbs)
  • 2 Tbsp. tomato paste
  • 1⁄2 cup white wine (or vermouth)
  • 4 anchovies, finely chopped (optional)
  • 1 tsp. crushed red chili flakes
  • 28 oz. canned tomato, crushed
  • Water as needed
  • 1⁄2- 1 Tbsp. balsamic vinegar
  • Salt to taste
  • Ground black pepper to taste
  • 1⁄4 cup flat leaf parsley, chopped
  • Whole wheat pasta as needed
  • Parmigiano Reggiano as desired (optional)

*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

  1. Heat oven to 425°F. Line sheet pan with foil.
  2. Place mushrooms on sheet pan and spray with olive oil. Roast in oven for 15-20 minutes or until cooked and dry. Allow to cool.
  3. Set up meat grinder with medium die. Run mushrooms through grinder and set aside.
  4. Process cauliflower through meat grinder and set aside. In separate bowl, continue grinding garlic, onion, carrot, and walnuts through meat grinder (no need to wash between grinding ingredients).
  5. Heat olive oil in large sautoir. Add ground cauliflower and cook over medium-high heat, stirring frequently, until rich, deep brown.
  6. When cauliflower resembles cooked ground beef, add breadcrumbs and stir until brown. Add garlic and onion mixture and continue to cook until vegetables are caramelized.
  7. Add ground mushrooms, tomato paste, and white wine or vermouth. Stir well.
  8. Add anchovies (if using), chili, and canned tomatoes. If sauce is too thick, thin with water.
  9. Simmer for 10-15 minutes. Taste and adjust seasoning with Balsamic vinegar, salt, and pepper.
  10. Add parsley and serve over pasta. Top with Parmigiano Reggiano if desired.

Notes

This recipe can be easily made vegan by omitting the anchovy and Parmesan.

Mushroom Bolognese
Monterey Mushrooms blue and white logo

Mushroom Bolognese

Description

Enjoy this comforting Italian classic with all of the flavor and none of the heaviness, thanks to its mushroom and cauliflower bolognese sauce.

Ingredients

  • 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • Olive oil spray as needed
  • 8 oz. cauliflower, roughly chopped
  • 3 cloves garlic, peeled
  • 4 oz. onion, roughly chopped
  • 2 oz. carrot, peeled, roughly chopped
  • 2 oz. walnuts
  • 2 - 4 oz. extra virgin olive oil
  • 2 oz. panko (or whole wheat bread crumbs)
  • 2 Tbsp. tomato paste
  • 1⁄2 cup white wine (or vermouth)
  • 4 anchovies, finely chopped (optional)
  • 1 tsp. crushed red chili flakes
  • 28 oz. canned tomato, crushed
  • Water as needed
  • 1⁄2- 1 Tbsp. balsamic vinegar
  • Salt to taste
  • Ground black pepper to taste
  • 1⁄4 cup flat leaf parsley, chopped
  • Whole wheat pasta as needed
  • Parmigiano Reggiano as desired (optional)

*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

  1. Heat oven to 425°F. Line sheet pan with foil.
  2. Place mushrooms on sheet pan and spray with olive oil. Roast in oven for 15-20 minutes or until cooked and dry. Allow to cool.
  3. Set up meat grinder with medium die. Run mushrooms through grinder and set aside.
  4. Process cauliflower through meat grinder and set aside. In separate bowl, continue grinding garlic, onion, carrot, and walnuts through meat grinder (no need to wash between grinding ingredients).
  5. Heat olive oil in large sautoir. Add ground cauliflower and cook over medium-high heat, stirring frequently, until rich, deep brown.
  6. When cauliflower resembles cooked ground beef, add breadcrumbs and stir until brown. Add garlic and onion mixture and continue to cook until vegetables are caramelized.
  7. Add ground mushrooms, tomato paste, and white wine or vermouth. Stir well.
  8. Add anchovies (if using), chili, and canned tomatoes. If sauce is too thick, thin with water.
  9. Simmer for 10-15 minutes. Taste and adjust seasoning with Balsamic vinegar, salt, and pepper.
  10. Add parsley and serve over pasta. Top with Parmigiano Reggiano if desired.

Notes

This recipe can be easily made vegan by omitting the anchovy and Parmesan.

Harness Plant Power in Your Kitchen

At Monterey Mushrooms, we believe in creating sustainable products that don’t sacrifice taste or quality in the kitchen.

This is why we’re celebrating sustainability by bringing you a new collection of plant-forward recipes highlighting the sustainable mushroom in our Plant Power Cookbook: Powerhouse Mushroom Recipes for the Plant-Forward Chef.

Download your free cookbook and go green in your kitchen today!

About Author

The Culinary Institute of America
The Culinary Institute of America

Produced as an industry service by The Culinary Institute of America for the Mushroom Council.

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