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Mushroom Bolognese

Rated as 4.75 out of 5 Stars

"Similar to other Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms."
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1 h 30 m servings 80
Original recipe yields 6 servings


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  1. Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.
  2. Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.
  3. Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 80 calories; 6.1 4.5 1.8 16 99 Full nutrition

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Read all reviews 12
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A little bit of mushroom heaven....Seriously, if you try to feed 6 with this it will be "little". They will then slap you for teasing them with a tiny bit of heaven. I served the whole amt to 2 ...

I guess I didn't get it... I made this per the recipe except for the enoki mushrooms. At the end I added a lot more cream than the 3 1/2 T called for in the recipe. Don't get me wrong, I real...

This recipe was delicious. I did not simmer for the entire 35 minutes and it was a mistake - it was a bit runny. I will definitely make this again and simmer for longer. Also, I agree w/the c...

Absolutely divine! But, there's no chance this recipe yields 6 servings. This recipe, as written is enough to serve three adults, or two with generous portions. Thank you jodyratti!! :)

This recipe is super delicious. Rich, flavorful, and scrumptious. I will make this one again.

I did as other reviewer’s suggested, and double the vegetables. Are used vegetable broth and put in more vegetable broth than it called for, too. I ground in some Italian herbs and I also added ...

I always modify recipes according to my taste and ingredients on hand. I used apple juice instead of wine, omitted the cream, and used white beech mushrooms served over spinach angel hair pasta...

This recipe is out of this world! I served it as a side; it wasn't until later that I saw it was to be served atop pasta. I used what I had on hand, so I used only one type of mushroom, substitu...

This combo has a perfect savory taste for mushroom-fans. The recipe itself could use some edits, but the combo is worth the trials. The newb chef that I am, I made this recipe thinking it was th...