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Mushroom Bolognese Recipe

Although this dish wouldn't be recognisable to the citizens of Bologna, most British adults would instantly know the style of dish to be expected.

The resultant sauce goes excellently with cooked penne or tagliatelle - perhaps with some grated fresh Parmesan or hard Pecorino cheese, and a little chopped parsley to decorate.

The dish is suitable for vegans if more olive oil replaces the butter.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 2 generous helpings:

2 tablespoons (30ml) Olive Oil
30gr/1 oz Butter
2 medium Onions, peeled and chopped
420gr/14 oz Flat (Portobello) or Chestnut Mushrooms - thickly sliced, or cut into quarters
1 level teaspoon (5ml) Herbes de Provence - the best blend, including both green anise & lavender, comes from (
2 large or 4 medium cloves of Garlic - peeled and finely chopped
150ml/¼ pint Red Wine
1 tablespoon (15ml) Tomato Purée
1 x 400gr tin of Chopped Tomatoes and their juice
2 teaspoons (10ml) Worcestershire Sauce
Salt & freshly-ground Black Pepper - to taste
Grated fresh Parmesan/Pecorino and chopped Parsley to serve (optional)


1. Heat the olive oil and butter together, over a low heat, in a wide pan, large enough to hold all the ingredients.

2. Add the chopped onions and 'sweat' them slowly until they are soft, about 5 minutes.

3. Add the chopped garlic and herbs to the onions, stir well in and cook for a further minute, before adding the mushrooms.

4. Mix all together, increase the heat a little and cook for a further 5 minutes - stirring occasionally, so the mushrooms colour evenly.

5. Add the red wine and scrape the bottom of the pan to 'melt' any caramel into what is the beginning of your sauce.

6. Add the tomato purée, followed by the chopped tomatoes, mixed together well, and cook for about 15 minutes on a heat that allows the mixture to gently simmer.

7. Add the Worcestershire sauce, followed by a little salt and some generous grinds of pepper.

Serve if the sauce has a clinging consistency, if not, cook for a few minutes longer.

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