Spaghetti with Mushroom Bolognese

Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian Bolognese from F&W’s Kay Chun. Miso is the secret ingredient that adds extra seasoning and depth of flavor.

  • Active:
  • Total Time:
  • Servings: 4

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  • 1/4 cup dried porcini mushrooms
  • 6 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice
  • 1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice
  • 8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice
  • Kosher salt
  • Pepper
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso
  • One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
  • One 28-ounce can whole peeled tomatoes, crushed
  • 1 thyme sprig
  • 1/2 teaspoon turbinado sugar
  • 12 ounces spaghetti
  • 2 tablespoons chopped parsley

How to make this recipe

  1. In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding any tough bits. Pour off and reserve 1/2 cup of the soaking liquid.

  2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion and carrots and cook over moderate heat until light golden, about 8 minutes. Add the eggplant and 2 tablespoons of the oil and cook, stirring occasionally, until softened, 8 minutes. Stir in the cremini, shiitake, chopped porcini and the remaining 2 tablespoons of oil and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Stir in the garlic, tomato paste and miso and cook for 2 minutes. Add the chunk of cheese, the tomatoes and their juices, the thyme, sugar and reserved mushroom soaking liquid and bring to a simmer.

  3. Cover and cook over low heat, stirring occasionally, until the sauce is very thick, about 1 hour and 30 minutes. Discard the thyme sprig; season the sauce with salt and pepper. 

  4. In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1/4 cup of the pasta water.

  5. Add the pasta, pasta water and parsley to the sauce; toss to coat. Serve in bowls, topped with grated cheese.

Make Ahead

The mushroom Bolognese can be refrigerated for 2 days.

Suggested Pairing

Wine: Earthy, red currant-fruited Nebbiolo.

Contributed By Photo © Con Poulos Published March 2016

1064353 recipes/spaghetti-mushroom-bolognese 2016-02-08T14:31:51+00:00 Kay Chun pasta-and-noodles|vegetarian|italian|weeknight-dinner|healthy| march-2016 recipes,spaghetti-mushroom-bolognese 1064353

Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Lars Johnson

Review Body: Not a fan of bologna but I would give this a try.

Date Published: 2017-03-06

Author Name: figgypudding15

Review Body: Delicious!

Review Rating: 5

Date Published: 2017-04-14

Author Name: Karen4711

Review Body: Absolutely amazing (and I don't really like mushrooms!). It is flavorful, toothsome and all around delicious. I made it for our anniversary, and we are having it again for my birthday... that's how good it is! Easy to prepare, and leftovers store well too!

Review Rating: 5

Date Published: 2017-01-14

Author Name: Eolo

Review Body: This looks fantastic...but a quick point of information if you're looking to go strict vegetarian...true Parmigiano -Reggianao is exclusively made with calf rennet and is therefore not vegetarian, so if that's an issue look for a Parmesan-style cheese made with vegetarian rennet. Will definitely give this a try this Lent!

Date Published: 2017-03-12