Similar to other Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms.

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Max Servings:
6
Advertisement

Ingredients

Directions

  • 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.

    Ads will not print with your recipe
  • 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.

  • 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

80.38 calories; 1.82 g protein; 4.54 g carbohydrates; 1.2 g dietary-fiber; 1.53 g sugars; 6.13 g fat; 3.29 g saturated-fat; 16.37 mg cholesterol; 1100.55 IU vitamin-a-iu; 2.86 mg niacin-equivalents; 0.07 mg vitamin-b6; 1.21 mg vitamin-c; 17.49 mcg folate; 15.98 mg calcium; 0.46 mg iron; 9.62 mg magnesium; 285.19 mg potassium; 99.38 mg sodium; 0.05 mg thiamin; 55.18 calories-from-fat; 21 percent-of-calories-from-carbs; 65 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 35 percent-of-calories-from-sat-fat


Reviews (12)

Read All Reviews

Most helpful positive review

PAMELA D. aPROpos of nothing
06/18/2011
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 for a hearty serving. I stuck to the veggie amts but also added about 6 button mushrooms. Didn't measure so much as eyeballed. Only thing I really changed was the beef broth and used maybe 4 t tomato paste. I used reduced sodium broth and ended up with about a cup and a half reduced down to almost nothing before adding cream. Added enoki with the broth and didn't brown chopped before cooking. Served over shirataki noodles instead of pasta added them before cream to soak and flavor. Topped with Reggiano garlic cheese bread on the side. Fabulous!
(18)

Most helpful critical review

Darla
11/15/2011
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!!:)
(4)
16 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 4
PAMELA D. aPROpos of nothing
06/18/2011
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 for a hearty serving. I stuck to the veggie amts but also added about 6 button mushrooms. Didn't measure so much as eyeballed. Only thing I really changed was the beef broth and used maybe 4 t tomato paste. I used reduced sodium broth and ended up with about a cup and a half reduced down to almost nothing before adding cream. Added enoki with the broth and didn't brown chopped before cooking. Served over shirataki noodles instead of pasta added them before cream to soak and flavor. Topped with Reggiano garlic cheese bread on the side. Fabulous!
(18)
Thisni Caza
10/28/2011
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 really loved the dish but I didn't get the tiny quantities. If my math is correct this recipe has just less than 3 T liquid ingredients per serving which doesn't even begin to cover a serving of pasta (IMHO). I don't know if that's a mistake or that's the intention and I don't get it. But the bottom line is that this is absolutely delicious and I will make it again but with maybe four times the liquid and two or three times the vegetables!!
(15)
Heather
09/28/2011
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 comment above - I made this for two and we finished the entire thing!
(9)
Darla
11/15/2011
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!!:)
(4)
Shelly P.
04/17/2016
This recipe is super delicious. Rich flavorful and scrumptious. I will make this one again.
(1)
Krysie
01/07/2014
Delicious! I was looking for a meatless sauce that tasted something like a classic Bolognese and this definitely did it for me. I didn't have enoki mushrooms so I increased the amount of portobellos. I also had to substitute ketchup for tomato paste and fat free half and half for heavy cream. I don't think it made a difference in the taste. I don't think this makes enough for 6 servings. Three seems more likely. All in all this is a delicious and easy meatless sauce.
Cindy Dain
07/24/2016
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. The result is a company-worthy vegetarian meal. However it will only serve one or two people so that must be a typo. My picture shows the amount made by this recipe. Thanks for the great recipe.
SammyG
10/03/2013
Loved it! I ended up making a vegan (paleo?) version- I used coconut milk instead of cream and we ate this on top of spaghetti squash. It was SO good. I used a mix of portobella and little baby-bella mushrooms chopped into pieces- I couldn't find enoki at the store. At others' recommendation I added some garlic and doubled the recipe (over just one spaghetti squash) and served it with a salad and some bread on the side. It made about 4 portions.
Deb
03/16/2013
Outstanding dish! So simple and quick as well. As others noted I increased the veggies and the sauce. I also added some thin cut steak meat to the sauce as my hubby likes his meat. Anyways it was great and there was enough leftover for lunch.