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Mushroom Bolognese

Cook Time:
45 mins
Prep Time:
20 mins

Chef notes

Some evenings, especially in the winter, there is nothing more satisfying than a warm bowl of Bolognese. The flavor and texture of this recipe rivals that of a "real" Bolognese and is much lighter, therefore allowing for second (and third!) helpings.

Technique tip: Use high quality canned tomatoes when fresh is not available.

Swap options: Any wild mushrooms will work.


  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 4 cups button mushrooms, ground or pulsed in a food processor
  • 3 maitake mushrooms, ground or pulsed in food processor (to yield about 1½ cups, loosely packed)
  • fine sea salt and freshly ground white pepper, to taste
  • 1 cup red wine, reduced to 1/4 cup
  • 1 (16-ounce) can tomatoes, puréed in food processor
  • 1 teaspoon Sriracha sauce
  • 3/4 pound tagliatelle
  • 1/2 cup freshly grated Parmesan cheese (optional)



In a medium pot, warm the olive oil over medium heat, add the shallot and garlic, stir, reduce the heat to low and sweat for 2 to 3 minutes.


Add the mushrooms and stir well. Raise the heat to medium-high and season the mixture with fine sea salt and freshly ground white pepper, cook for 3 to 4 minutes.


Add the reduced wine and cook until the mixture is nearly dry. Add the tomatoes, reduce the heat and simmer for 30 minutes, stirring occasionally. Add the Sriracha, then cover and keep warm.


While the sauce is simmering, bring 4 quarts of salted water to a boil and cook the tagliatelle according to the instructions. Drain the cooked pasta and divide it among four warmed bowls. Ladle a portion of sauce over each portion of pasta and garnish with cheese, if desired, and serve.