Mushroom Bolognese Sauce
Mushroom Bolognese Sauce is insanely hearty and packed with rich flavors. It's sure to satisfy vegans, vegetarians, and anyone else who loves mushrooms!
Servings: 4
Calories: 155kcal
Ingredients
- 8 large portobello mushrooms, cleaned and diced
- 28 ounces diced red tomatoes
- 1 red pepper, diced
- 1 small yellow onion, diced
- 1 shallot, diced
- 5 cloves of garlic, minced
- 1/2 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 tablespoon red pepper flakes
- salt and pepper to taste
- 6 ounces tomato paste
- 1/2 cup fresh chopped basil
- 3 bay leaves
- 1 tablespoon olive oil
Instructions
- Heat a large heavy bottomed pot over medium heat with olive oil. Add the onions, garlic, shallots, and dried basil and saute for 2-3 minutes until the onions begin to turn translucent. I usually prepare the mushrooms while these cook.
- Next mix in the mushrooms, dried basil, oregano, garlic powder, red pepper flakes, salt, and pepper. Cover and cook for 2 minutes to help the mushrooms release their juices. Uncover and continue cooking for 8-10 minutes or until the mushrooms have cooked down.
- Add the tomato paste, diced tomatoes, fresh basil, red pepper, and bay leaves. Simmer for 15 minutes, taste and season with more herbs, salt, and pepper if needed.
- Remove the bay leaves, garnish with fresh chopped basil, and serve.
Video
Notes
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.
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Nutrition
Calories: 155kcal | Carbohydrates: 16g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 372mg | Potassium: 1879mg | Fiber: 9g | Sugar: 20g | Vitamin A: 3690IU | Vitamin C: 104.3mg | Calcium: 100mg | Iron: 3.5mg