{"id":71912,"date":"2021-12-04T17:00:54","date_gmt":"2021-12-04T16:00:54","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=71912"},"modified":"2025-07-16T19:53:04","modified_gmt":"2025-07-16T17:53:04","slug":"mushroom-bolognese","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-bolognese\/","title":{"rendered":"Mushroom Bolognese"},"content":{"rendered":"

This mushroom bolognese<\/strong> is a delicious and lighter take on the Italian classic. Along with the traditional vegetables (onion, celery, carrots) a mix of cremini and shiitake mushrooms make a hearty red wine and tomato infused sauce. It\u2019s cooked long and slow to deepen the flavours of simple ingredients, creating a rich and flavorful sauce. Before serving it\u2019s finished off with fresh parsley and basil, adding extra flavor and freshness.<\/p>\n

While this mushroom bolognese sauce is not exactly authentic, it\u2019s equally delicious for anyone looking for a plant-based alternative to the Italian classic. Serve with lots of freshly grated parmesan for a delicious meal.<\/p>\n

\"Zutaten<\/a><\/p>\n

Bolognese with a twist<\/h2>\n

This recipe of course, isn\u2019t a traditional bolognese<\/a>. It\u2019s something of a rag\u00f9 without being overly tomato-like, as with a marinara sauce. And it\u2019s not necessarily very saucy. Mushrooms are the star, as they make a great meat alternative thanks to their meaty texture. And, since they have deep mushroom flavor and earthiness, I like to add a little extra acidity at the end of the recipe to balance things out. I find this especially important, since I choose not to go with an overly tomatoey sauce. Rather, one with hints of tomato, as I am using tomato paste, red wine and broth for the base. Apropos\u2026wine. Choose one you also like to drink. This will give you the best results.<\/p>\n

\"Pilz-Bolognese<\/a><\/p>\n

Tips for preparing this mushroom bolognese recipe<\/h2>\n

The mushrooms are chopped quite fine for this recipe, so if you want to avoid the extra work, I would suggest using a food processor for the cremini mushrooms. You can start by roughly chopping them by hand, then pulse a few times with short pulses in the food processor<\/a> until chopped. Shiitakes on the other hand, are best chopped by hand. And of course, it depends on your personal preference how fine chopped you like your mushrooms for the sauce.<\/p>\n

An important note on preparing mushrooms. They should NEVER be washed, only wiped clean. They are like sponges and quickly become water-logged if they come in contact with water. And since they also naturally hold moisture, for this recipe they are first slow-cooked to release the excess moisture, and saut\u00e9ed until it evaporates. This also helps bring out their flavor.<\/p>\n

\"Pilz-Bolognese<\/a><\/p>\n

Looking for other non-traditional bolognese inspiration?<\/h2>\n

Try one of these delicious recipes:<\/p>\n