Mushroom Bolognese


Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat version.Amazing Italian Pastas

Mushroom Bolognese
Photo: © Christina Holmes
Total Time:
1 hrs


  • 1 small onion, coarsely chopped

  • 1 medium carrot, coarsely chopped

  • 1 celery rib, coarsely chopped

  • 1 medium parsnip, chopped

  • 1/2 small turnip, coarsely chopped

  • 1 pound king oyster mushrooms

  • 1/4 cup extra-virgin olive oil

  • Kosher salt

  • Ground pepper

  • 1 ounce dried porcini mushrooms

  • 1/2 cup dry red wine

  • 1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano

  • Pinch of crushed red pepper

  • 1/4 cup heavy cream

  • 1 teaspoon minced rosemary

  • 1 1/2 pounds spaghetti, cooked until al dente and kept warm

  • 4 tablespoons unsalted butter


  1. In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.

  2. In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of the water. Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes. Add the wine, rind and red pepper; cook until the wine evaporates. Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.

  3. Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve.

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