Best 5 Mushroom Bolognese With Whole Wheat Pasta Recipes

Embark on a culinary journey with our delectable Mushroom Bolognese with Whole Wheat Pasta, a hearty and flavorful dish that tantalizes your taste buds. This vegetarian take on the classic Italian ragu is crafted with an array of mushrooms, including earthy portobello, meaty shiitake, and umami-rich cremini, simmered in a rich tomato sauce infused with aromatic herbs and spices. The result is a symphony of flavors that dances on your palate, complemented by the wholesome goodness of whole wheat pasta. Alongside this main course, discover a collection of diverse recipes to satisfy every craving. From the velvety smooth Mushroom Stroganoff to the vibrant Mediterranean Mushroom and Spinach Stuffed Shells, each dish showcases the versatility of mushrooms in creating extraordinary meals. Dive into the creamy goodness of our Mushroom and Leek Risotto, where tender mushrooms mingle with aromatic leeks and arborio rice, enveloped in a luscious broth. For a quick and easy weeknight dinner, try our Mushroom and Spinach Stuffed Portobello Mushrooms, where savory fillings are nestled in hearty portobello caps. And for a delightful appetizer or side dish, whip up our crispy and flavorful Air Fryer Breaded Mushrooms, coated in a golden-brown crust. With this comprehensive collection of mushroom recipes, you'll have an arsenal of culinary creations to impress your family and friends.

Here are our top 5 tried and tested recipes!

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA

Mushroom Bolognese with Whole Wheat Pasta image

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 medium carrots, finely chopped
1 large zucchini, finely chopped
1/2 pound baby portobello mushrooms, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Dash ground nutmeg
4-1/2 cups uncooked whole wheat rigatoni

Steps:

In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.

Nutrition Facts : Calories 369 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 483mg sodium, Carbohydrate 65g carbohydrate (15g sugars, Fiber 12g fiber), Protein 17g protein.

MUSHROOM BOLOGNESE

Mushroom Bolognese image

This is an ideal dish to make whenever you're bringing both vegans and non-vegans to the table. It's delicious, feeds a crowd and looks similar to its traditional meatier counterpart but is entirely plant-based. Plus, it's light for a pasta dish, yet still filling. The combination of different mushrooms, especially the dried porcini, is delectably umami.

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons dried porcini mushrooms
2 1/2 tablespoons boiling water
1/2 pound cremini mushrooms, chopped
1/2 pound white button mushrooms, chopped
1/2 pound shiitake mushrooms, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
Olive oil, for the pan
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 tablespoon tomato paste
Pinch crushed red pepper flakes
Pink Himalayan salt or kosher salt and freshly ground black pepper
1/2 cup dry vegan red wine
2 tablespoons soy sauce
One 14-ounce can diced tomatoes
1 1/2 pounds dried pasta of choice
Nutritional yeast, for garnish, optional
Torn basil leaves, for garnish

Steps:

Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!

MUSHROOM BOLOGNESE WITH WHOLE WHEAT PENNE

Mushroom Bolognese With Whole Wheat Penne image

This heart smart entree replaces the traditional meat in its Bolognese sauce with mushrooms. It is an excellent source of fiber and is low in both calories, sodium, cholesterol and fat (and contains zero trans fat). Clipped from the Detroit paper, they credit Darlene Zimmerman for this recipe. Unlike traditional Bolognese sauce, this comes together in about 45 minutes. When I submitted this, Zaar showed 1 serving as having 93% fat or something insane like that...you have to divide by 6 to get the real deal. The newspaper posted it as having 355 calories, 8 grams fat, 0 trans fat, 54 grams carbo, 16 grams protein, 510 mg sodium, 157 mg calcium, 7 grams fiber. Food exchanges: 2 starch, 4 vegetables, 2 fat. I am only providing all that detail because it looks confusing when I say this is a lowfat, healthy dish and the nutritional values don't support that! :-)

Provided by Epi Curious

Categories Penne

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium red onion, finely chopped
3 carrots, finely chopped
2 celery ribs, finely chopped
3 garlic cloves, minced
8 ounces mushrooms, coarsely chopped
3/4 cup dry red wine
6 ounces tomato paste
14 1/2 ounces reduced-sodium fat-free chicken broth
1/2 cup half & half light cream
1/2 teaspoon salt
1/2 cup parmesan cheese, plus
1 tablespoon grated parmesan cheese
6 cups whole wheat penne (measurement after cooking)

Steps:

In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes.
While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt.
To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese.

Nutrition Facts : Calories 552, Fat 11.3, SaturatedFat 4, Cholesterol 15.5, Sodium 612, Carbohydrate 93.1, Fiber 11.7, Sugar 6.8, Protein 22.6

MUSHROOM BOLOGNESE

Mushroom Bolognese image

A recipe from the blog The Italian Dish. ETA : I made it this week (august 2011) and I can tell it was not my favorite. I would have like some ground beef in it. DH liked it more than me but not is favorite also.

Provided by Boomette

Categories Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 large carrot, peeled and diced
2 medium celery ribs, diced
1/2 medium onion, diced
sea salt or kosher salt
fresh ground black pepper
3 garlic cloves, finely minced
3/4 cup red wine
1 lb mushroom (it can be any mushrooms you want, chopped)
1 ounce dried porcini mushrooms (optional)
1 1/2 cups beef broth or 1 1/2 cups vegetable broth
1 (15 ounce) can whole tomatoes, crushed
1 (15 ounce) can tomato sauce or 1 (15 ounce) can puree
2 bay leaves
2 teaspoons sugar
2 teaspoons dried oregano
1 teaspoon dried thyme

Steps:

Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes. Strain through a cheesecloth or a coffee filter and keep the liquid. Do not use a metal mesh strainer for this step - it is not fine enough. Chop the mushrooms.
Saute the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper. Let the vegetables cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. Increase heat and add the wine. Cook for 5 minutes, making sure the wine is simmering. Add the mushrooms.
Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off - cook until you like the thickness of the sauce. Taste for salt and adjust seasoning.
This recipe will be more than enough to coat a pound of pasta. If you don't use all the sauce, it's great the next day or you can freeze it.

Nutrition Facts : Calories 204.8, Fat 7.9, SaturatedFat 1.2, Sodium 939.2, Carbohydrate 22.2, Fiber 5.6, Sugar 14, Protein 7.7

MUSHROOM BOLOGNESE

Mushroom Bolognese image

Provided by Michael Symon : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds mixed wild mushrooms, such as shitake, cremini or oyster
1/4 cup olive oil
3 cloves garlic, minced
1 large carrot, peeled and finely chopped
1 rib celery, finely chopped
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup whole milk
Torn fresh basil leaves, for serving
Parmesan, for serving

Steps:

In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.

Tips:

Choose the Right Mushrooms. For a rich and flavorful sauce, use a combination of dried and fresh mushrooms. Porcini, shiitake, and cremini mushrooms all work well.
Soak the Dried Mushrooms. Before using, soak the dried mushrooms in hot water for 20 minutes or until softened. This will help them rehydrate and release their flavor.
Sauté the Mushrooms. Sauté the mushrooms in a little olive oil until they are browned and fragrant. This will help to concentrate their flavor.
Simmer the Sauce. Simmer the sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
Season to Taste. Season the sauce with salt, pepper, and other herbs and spices to taste.
Serve with Whole Wheat Pasta. Serve the sauce over whole wheat pasta for a healthy and satisfying meal.

Conclusion:

This mushroom bolognese with whole wheat pasta is a delicious and healthy meal that is perfect for a weeknight dinner. The combination of mushrooms, tomatoes, and herbs creates a rich and flavorful sauce that is sure to please everyone at the table. And because it is made with whole wheat pasta, this dish is also a good source of fiber. So next time you are looking for a quick and easy meal that is packed with flavor, give this mushroom bolognese a try.