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One-Pot Mushroom Bolognese

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Ingredients

Adjust Servings:

	Porcini Mushrooms – 1 oz (30 g) Dried
	Garlic – 3 cloves
	Yellow Onions – 1 Medium
	Carrots – 1 Large
	Celery – 2 stalks Medium
	Cremini Mushrooms – 1 lb (450 g) Fresh
	Thyme – 2 tsp Fresh
	Rosemary – 1 tsp Fresh
	Parmesan – 2 oz (60 g) Grated
	Olive Oil – 3 tbsp
	Butter – 3 tbsp
	Canned Tomatoes – 14 oz (400 g) Whole
	Kosher Salt – ¾ tsp
	Ground Black Pepper – ½ tsp
	Chili Flakes – ¼ tsp
	Nutmeg – ¼ tsp
	Red Wine – ½ cup (120 ml) Dry
	Milk – ½ cup (120 ml)
	Fettuccine – 1 lb (450 g) Dried

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One-Pot Mushroom Bolognese

Name: One-Pot Mushroom Bolognese
Yield: 5 Servings
Ingredients: Porcini Mushrooms: 1 oz (30 g); Garlic: 3 cloves; Yellow Onions: 1; Carrots: 1; Celery: 2 stalks; Cremini Mushrooms: 1 lb (450 g); Thyme: 2 tsp; Rosemary: 1 tsp; Parmesan: 2 oz (60 g); Olive Oil: 3 tbsp; Butter: 3 tbsp; Canned Tomatoes: 14 oz (400 g); Kosher Salt: ¾ tsp; Ground Black Pepper: ½ tsp; Chili Flakes: ¼ tsp; Nutmeg: ¼ tsp; Red Wine: ½ cup (120 ml); Milk: ½ cup (120 ml); Fettuccine: 1 lb (450 g)

Features:

1h 10 min
Serves 5
Medium

Ingredients

Porcini Mushrooms
Dried
– 1 oz (30 g)
Garlic – 3 cloves
Yellow Onions
Medium
– 1
Carrots
Large
– 1
Celery
Medium
– 2 stalks
Cremini Mushrooms
Fresh
– 1 lb (450 g)
Thyme
Fresh
– 2 tsp
Rosemary
Fresh
– 1 tsp
Parmesan
Grated
– 2 oz (60 g)
Olive Oil – 3 tbsp
Butter – 3 tbsp
Canned Tomatoes
Whole
– 14 oz (400 g)
Kosher Salt – ¾ tsp
Ground Black Pepper – ½ tsp
Chili Flakes – ¼ tsp
Nutmeg – ¼ tsp
Red Wine
Dry
– ½ cup (120 ml)
Milk – ½ cup (120 ml)
Fettuccine
Dried
– 1 lb (450 g)

Recipe

If you’re looking for a hearty meatless pasta recipe, be sure to try this mushroom bolognese. Such a scrumptious vegetarian pasta is the ultimate comfort food that even meat-eaters will love.

How could it be otherwise? After all, this one-pot fettuccine recipe is so flavorful and filling. Perfect for a cold night!

Steps

1 Done	Place 1 ½ cups boiling water and the dried mushrooms in a heatproof bowl. Let soak for 20 minutes. Meanwhile, prepare the sauce ingredients.
2 Done	To a separate bowl add the minced garlic, diced onion, diced carrot, and diced celery stalks.
3 Done	To a large bowl add the cremini mushrooms and smash them into small crumbles. Add finely chopped fresh thyme and rosemary.
4 Done	When the porcini mushrooms are ready, drain them, reserving the liquid. Finely chop them.
5 Done	Heat the oil and butter in a Dutch oven over medium-high heat. Add the veggies. Cook until they are just starting to brown. Add both mushrooms, canned tomatoes with juice, and all the spices. Reduce the heat to medium. Cook for 16 minutes frequently stirring.
6 Done	Add in the wine, scrape the bottom of the Dutch oven with a wooden spoon. Cook the sauce for 2 minutes. Then add the strained mushroom liquid and milk. Continue to cook for 6 more minutes stirring occasionally.
7 Done	Stir in a quarter of the grated cheese to the sauce. Reduce the heat to keep the sauce warm while you are cooking the pasta.
8 Done	Cook dried fettuccine according to the package instructions. Add the drained pasta to the sauce. Remove from the heat. Toss to coat.

Serve this delicious vegetarian bolognese immediately with the rest of the grated Parmesan cheese. Bon appetit!

4 Comments
Lisa

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!