Plant-Forward ‘Umami Bomb’ Mushroom Bolognese
Indulge in the heartwarming flavors of Plant-Forward ‘Umami Bomb’ Mushroom Bolognese, a comforting twist on a classic Italian dish. This recipe features a medley of cremini and shiitake mushrooms simmered with aromatic vegetables and rich crushed tomatoes, creating an irresistibly savory sauce. Perfect for weeknight dinners or gatherings, this vegan-friendly dish pairs wonderfully with your favorite pasta or zucchini noodles. Get ready to impress your family and friends with this simple yet flavorful meal that celebrates the beauty of plant-based cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 8 oz cremini mushrooms, finely chopped
- 8 oz shiitake mushrooms, finely chopped
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 medium carrot, diced (about ½ cup)
- 1 stalk celery, diced (about ½ cup)
- 1 can (28 oz) crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 cup low-sodium vegetable broth
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large skillet over medium heat, add a splash of olive oil. Sauté onion, carrot, celery, and garlic until softened (approximately 5 minutes).
- Add the chopped mushrooms and cook until they release moisture and turn golden brown (about 8 minutes).
- Stir in crushed tomatoes, balsamic vinegar, vegetable broth, Italian seasoning, salt, and pepper. Simmer for at least 20 minutes.
- If the sauce thickens too much, add more broth to achieve desired consistency.
- Cook your choice of pasta according to package instructions. Drain once al dente and toss with the mushroom sauce.
- Serve garnished with fresh basil or grated cheese if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 7g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - Substitute lentils or diced zucchini for added texture. - A dash of red wine can elevate the flavor profile even further. - Store leftovers in an airtight container in the fridge for up to five days.