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MUSHROOM BOLOGNESE
Those Vegan Chefs

Mushroom Bolognese

5 from 1 vote
Using three different mushrooms, button, shiitake, and portobello, I am able to create a blend of flavors and textures that will have you coming back for more.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: Italian
Calories: 362
Ingredients Method Notes

Ingredients
  

Mushroom Bolognese
  • ½ cup yellow onion small dice
  • ½ cup carrots small dice
  • ½ cup celery small dice
  • 4 garlic cloves minced
  • ¼ cup olive oil extra virgin
  • 1 Tbsp red miso paste
  • 3 Tbsp cashews chopped
  • 8 oz button mushrooms chopped finely
  • 1 bay leaf
  • ¾ cup white wine
  • 28 oz San Marzano tomatoes peeled, chopped
  • ½ cup vegetable stock
  • 2-3 Tbsp cashew cream
Smoky Roasted Mushrooms
  • 1 portobello mushroom large, stem, and gills removed, small dice
  • 8 oz shiitake mushrooms stems removed, small dice
  • 1 Tbsp molasses
  • 1 tsp liquid smoke
  • 1 Tbsp olive oil
  • ½ tsp salt kosher
Cashew Cream
  • ½ cup cashew pieces
  • 1 cup plant milk

Method
 

How to make mushroom bolognese
  1. Heat a large pot over medium heat. Add the extra virgin olive oil, saute the onions and garlic for 2-3 minutes, add the celery, carrots, and cook for another 3 minutes. Continue to stir making sure the vegetables do not pick up any color.
  2. Add the red miso and cashews, and stir to combine.
  3. Add the chopped button mushrooms, and saute for 5 minutes. The mushrooms should release some liquid, continue to cook until most of the liquid has reduced.
  4. Add the white wine, and cook until reduced by more than half.
  5. Add the tomatoes and vegetable stock.
  6. Reduce the heat to low, cover the pot with a lid leaving a gap to allow moisture to escape. Cook for 35-45 minutes.
  7. Finish the mushroom bolognese with the cashew cream and roasted mushrooms. Stir to combine.
How to make smoky mushrooms
  1. Preheat the oven 425 degrees.
  2. Combine the molasses, liquid smoke, EVOO, and salt. Mix to combine.
  3. In a large bowl combine the marinade and mushrooms, use your Hans to massage the marinade into the mushrooms.
  4. Place the mushrooms on a baking sheet, lined with parchment paper. Bake for 10-12 minutes.
How to make cashew cream
  1. Combine, cooking for 15 minutes over low heat.
  2. Puree in a high-speed blender until smooth.

Notes

Nutritional values are an estimate.