Mushroom Bolognese

Mushroom Bolognese

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jodyratti 1

"Similar to other Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms."
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1 h 30 m servings 80 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  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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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 ...

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 real...

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 c...

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!! :)

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, substitu...

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 th...

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 portob...

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...

Outstanding dish! So simple and quick as well. As others noted I increased the veggies and the sauce. I also added some thin cut steak meat to the sauce as my hubby likes his meat. Anyways, it w...

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