mushroom bolognese

so if you couldn’t tell, i’ve been on an italian kick lately. and happily for me, cooking light’s october issue had a lovely recipe for mushroom bolognese. rich, meaty, and actually packed full of veggies and nutrients, this was a perfect fall day kind of recipe.

Mushroom Bolognese from Cooking Light


  • 1/2  ounce  dried porcini mushrooms
  • 1  cup  boiling water
  • 1  tablespoon  olive oil
  • 2 1/2  cups  chopped onion
  • 3/4  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1/2  pound  ground pork
  • 8  cups  finely chopped cremini mushrooms (about 1 1/2 pounds)
  • 1  tablespoon  minced garlic
  • 2  tablespoons  tomato paste
  • 1/2  cup  white wine
  • 1  (14-ounce) can whole peeled tomatoes, undrained
  • 1/4  cup  whole milk
  • 10  ounce  uncooked whole-wheat spaghetti
  • 1  tablespoon  kosher salt
  • 1 1/2  ounces  Parmigiano-Reggiano cheese, grated
  • 1/4  cup  chopped fresh parsley


1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork.

3.Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally.

4.Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

5. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.


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