This hearty mushroom bolognese is packed with flavor and loaded with veggies. This vegan sauce has a rich, satisfying texture that’s perfect for pairing with your favorite pasta.

Mushroom Bolognese
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I’ll admit, I used to be skeptical about mushrooms. As a vegetarian, you’d think I’d love them, but something about the texture always made me hesitate. But when I started using mushrooms as the base for sauces, everything changed. In this mushroom bolognese, the mushrooms create a hearty, umami-rich flavor without any of the texture that might make mushroom skeptics pause. It’s rich, comforting, and perfect for a cozy dinner.

Ingredients & Substitutions

  • Baby Bella Mushrooms – These mushrooms add a deep, earthy flavor to the sauce. You can substitute with crimini or white button mushrooms, if that’s what you have.
  • Onion, Carrots, and Celery – This classic combination of aromatic veggies creates the base for this sauce.
  • Garlic & herbs – Minced garlic adds a bold flavor while sage and thyme add a savory, earthy flavor.
  • Soy Sauce – A splash of soy sauce adds umami and enhances the flavor of the mushrooms. You can substitute with tamari for a gluten-free option.
  • Tomato Paste and Crushed Tomatoes – These give the sauce its rich tomato flavor.
  • Vegetable Broth – Helps to create a saucy, silky texture. I used Better than Bouillon vegetable base, but feel free to use any broth you like.
  • Red Wine Vinegar – A finishing touch that brightens the sauce. You can substitute with balsamic vinegar, if prefered.

The Best Mushrooms for Bolognese

I love using baby bella mushrooms for this recipe because they have a deep, savory flavor that complements the sauce. Cremini mushrooms, also called “baby bellas,” are a great option, but white button mushrooms will work, too. For an even richer flavor, you can add a mix of both.

How to Clean Mushrooms

If they’re particularly caked with dirt, you can rinse the mushrooms in a colander, then use a damp paper towel to wipe away any remaining dirt. Avoid soaking them in water, as this can make them soggy.

How to Make Mushroom Bolognese