Mushroom Bolognese
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.

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
If you enjoyed this recipe, be sure to check out some of my other recipes! My meatless spaghetti sauce is a great vegan option. If you’re looking for a higher protein option, try my red lentil bolognese.
PrintMushroom Bolognese
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 1 medium yellow onion, chopped into large chunks
- 2 medium carrots, peeled and chopped into large chunks
- 2 stalks celery, chopped into large chunks
- 24oz baby bella mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons soy sauce
- 3 tablespoons tomato paste
- 28 oz canned crushed tomatoes
- 1 cup vegetable broth
- 1 tablespoon red wine vinegar
- 1 lb dried pasta, cooked (for serving)
Instructions
- In a large food processor, pulse the onion, carrot, and celery until finely minced.
- Heat olive oil in a large skillet or pot over medium heat for 30 seconds.
- Add the diced onion, celery, and carrot and cook for 10 minutes until slightly softened.
- In the now empty food processor, add the mushrooms, and pulse until finely minced. (You may need to work in batches.)
- Add diced mushrooms and cook for 5-8 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
- Reduce the heat to medium-low. Add garlic, dried sage, salt, thyme, black pepper, Dijon mustard, soy sauce, and tomato paste. Stir until the vegetables are evenly coated.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer.
- Reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until the carrots and celery are tender. For deeper flavor, cook longer on low heat.
- Add red wine vinegar and stir to incorporate. Taste and adjust seasoning if needed.
- Serve over cooked pasta, and enjoy!