Mushroom Bolognese (Recipe #24)

        Delicious. Delicious. Delicious. I love pasta in all forms! I could talk about pasta forever! The different types of pasta and the different sauces to be paired with certain pastas is a favorite topic of mine. I was very excited to give this recipe a try and I think this mushroom bolognese recipe is a keeper! The bolognese sauce had such a nice texture and lots of flavor! It reminded me of a traditional beef bolognese. I think this was a really great recipe!

This recipe had a focus on two different kinds of mushrooms. The majority of mushrooms used were cremini mushrooms. This recipe also called for a small amount of dried porcini mushrooms.The cremini mushrooms were pulsed in a food processor until they were small pieces. This helped replicate the texture of a ground beef bolognese sauce. The sauce was hearty, filling, and delicious.

This sauce started with mushrooms, onions, and carrots. Eventually, I added some sugar, tomato paste, dry wine, processed tomatoes (whole tomatoes that have been pulsed in a food processor), soy sauce, vegetable broth, salt, and peper. I made some linguine pasta and had red wine to pair with the bolognese.

I would love to make this recipe again and I would love to make it for other people! The recipe did suggest serving it with a vegan parmesan substitute. I did not make one and I felt the dish was complete without it. I think next time I will try it to see how it goes. I would also like to put a vegetable on the table next time. I suggested steaming broccoli to have on the side, but Jacob didn’t want any. Next time, I will add a colorful vegetable to our plate with the pasta!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: This was perfect! Pair it with homemade pasta next time!