Wine-spiked mushroom bolognese

So I’ve recently started dabbling in the world of mushrooms. While I think their overall look is disturbing (have you seen the ones with gills?!) they can be surprisingly not totally disgusting. With  my new fearless outlook towards these weird fungi, I decided to embrace them in this delicious vegetarian bolognese pasta! Here’s what you’ll need:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 carrot, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 16 oz mixed mushrooms (I mostly just used baby Bella mushrooms)
  • 2 oz tomato paste
  • 1/3 whole milk
  • 1/2 cup red wine
  • 3/4 cup canned tomato/marinara sauce
  • 1 tsp dried Italian herbs
  • 1 tsp fennel seeds, chopped
  • Pinch of red pepper flakes
  • 2-3 tbsp Creme fraiche (optional, didn’t use)
  • 3/4 lb pasta of choice (I just used regular spaghetti)
  • Freshly grated Parmesan cheese 
  • Fresh parsley and oregano for garnish


In a large pot over medium heat, warm the olive oil. Then, add the onion, celery, carrot and garlic and cook for 5-10 mins until soft. Then, add the butter, mushrooms and season to taste. Cook the mushrooms down and until most of the water is cooked down.



Then add the tomato paste, almond milk and wine and cook for another 15 mins to reduce. Add the marinara sauce, herbs, fennel, red pepper flakes, salt and pepper. Turn heat to low and keep wam. Consistency should be saucy but not soupy. 



Cook your pasta according to directions and enjoy!

This was SO good. The sauce was hearty without needing the meat. It was slightly sweet with a small kick from the pepper flakes. The fennel brought out a nice flavor without overpowering the dish with a licorice flavor. It was great as leftovers which is super important. Normally I’m curious about trying new flavored or new ingredients, but this one was amazing as is! Great alternative to an Italian classic.  



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