Mushroom Bolognese Recipe -
Mushroom Bolognese Recipe
  • READY IN hrs

Mushroom Bolognese

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"Similar to other Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.
  2. Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.
  3. Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.
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Reviews More Reviews

Jun 18, 2011

A little bit of mushroom heaven....Seriously, if you try to feed 6 with this it will be "little". They will then slap you for teasing them with a tiny bit of heaven. I served the whole amt to 2 for a hearty serving. I stuck to the veggie amts but also added about 6 button mushrooms. Didn't measure so much as eyeballed. Only thing I really changed was the beef broth and used maybe 4 t tomato paste. I used reduced sodium broth and ended up with about a cup and a half reduced down to almost nothing before adding cream. Added enoki with the broth and didn't brown, chopped before cooking. Served over shirataki noodles instead of pasta, added them before cream to soak and flavor. Topped with Reggiano, garlic cheese bread on the side. Fabulous!

Oct 28, 2011

I guess I didn't get it... I made this per the recipe except for the enoki mushrooms. At the end I added a lot more cream than the 3 1/2 T called for in the recipe. Don't get me wrong, I really loved the dish, but I didn't get the tiny quantities. If my math is correct, this recipe has just less than 3 T liquid ingredients per serving which doesn't even begin to cover a serving of pasta (IMHO). I don't know if that's a mistake or that's the intention and I don't get it. But, the bottom line is that this is absolutely delicious and I will make it again, but with maybe four times the liquid and two or three times the vegetables!!

Sep 28, 2011

This recipe was delicious. I did not simmer for the entire 35 minutes and it was a mistake - it was a bit runny. I will definitely make this again and simmer for longer. Also, I agree w/the comment above - I made this for two and we finished the entire thing!

Nov 15, 2011

Absolutely divine! But, there's no chance this recipe yields 6 servings. This recipe, as written is enough to serve three adults, or two with generous portions. Thank you jodyratti!! :)

Jun 25, 2015

This recipe is out of this world! I served it as a side; it wasn't until later that I saw it was to be served atop pasta. I used what I had on hand, so I used only one type of mushroom, substituted yellow squash for the celery, and didn't add the cream. I served it with grilled Italian sausage and cucumber spears. Not heavy at all; perfect on a summer evening, though I will use this recipe year round!

Feb 20, 2014

This combo has a perfect savory taste for mushroom-fans. The recipe itself could use some edits, but the combo is worth the trials. The newb chef that I am, I made this recipe thinking it was the whole dish. Luckily pasta takes under 8 minutes to boil and I had some on-hand. Would definitely add a step to this recipe for throwing pasta on the stove in the last 10 minutes. I added chicken, thinking this was a light veggie dish, but on top of pasta, this sauce is very filling. Enoki mushrooms were not available at the market so I ended up getting shiitake for additional flavor. Turned out fine but also had the same issue of not really being a 'sauce'. I did not need more than 25 minutes to reduce the broth but even added an extra 1/4 cup broth. The cream and touch of nutmeg really round out the flavor to this Bolognese. I will definitely be using this base for future recipes and may play around with more veggies.

Jan 07, 2014

Delicious! I was looking for a meatless sauce that tasted something like a classic Bolognese, and this definitely did it for me. I didn't have enoki mushrooms so I increased the amount of portobellos. I also had to substitute ketchup for tomato paste and fat free half and half for heavy cream. I don't think it made a difference in the taste. I don't think this makes enough for 6 servings. Three seems more likely. All in all this is a delicious and easy meatless sauce.

Oct 03, 2013

Loved it! I ended up making a vegan (paleo?) version- I used coconut milk instead of cream, and we ate this on top of spaghetti squash. It was SO good. I used a mix of portobella and little baby-bella mushrooms chopped into pieces- I couldn't find enoki at the store. At others' recommendation, I added some garlic and doubled the recipe (over just one spaghetti squash) and served it with a salad and some bread on the side. It made about 4 portions.


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  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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