• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Mushroom Bolognese with Sun-Dried Tomato

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1 lb Mushrooms; trimmed
  • 1 tb Olive oil
  • 1 Onion; chopped
  • 1 ts Minced garlic
  • 1 ts Dried porcini mushrooms;
  • -ground
  • 1 tb Sun-dried tomatoes; pureed
  • -with
  • 1 tb Tomato paste
  • 14 oz Plum tomatoes; diced, canned
  • -or fresh
  • 3 tb Chopped fresh oregano
  • 1 lb Pasta; such as spaghetti or
  • -angelhair or tubes
  • Salt and pepper; black or
  • -cayenne
  • Fresh parmesan cheese; to
  • -serve
  • Fresh oregano; for garnish


Quick, tasty, vegetarian version of the classic Italian meat dish. We
prefer to use a sweet onion with this sauce, such as Oso-sweet or
capellini. The porcini mushroom powder and sun-dried tomato puree were
added to the original recipe to boost the basic flavors. They may be
omitted. If sauce gets too dry, add vegetable broth.

1. Trim stems of mushrooms if necessary. Quarter each mushroom.

2. In a saucepan, heat oil. Add the chopped onion and garlic and cook until
onion is soft but not brown: 3 minutes.

3. Add mushroom to the pan, and cook over high heat for 3 minutes. Add the
porcini powder; stir and cook another minute until aromatic. Add the
oregano and cook 1 minute.

4. Combine the sun dried tomato puree and paste with the diced tomatoes.
Add to the pan. Reduce heat. Cover and cook for about 5 minutes.

5. Meanwhile, make pasta until just tender.

6. Season the sauce with salt and choice of pepper. Drain the pasta. In a
serving bowl, combine the pasta and the sauce. Toss to mix well. Serve in
individual bowls, topped with shavings of fresh Parmesan. Garnish with
extra oregano, if desired.

Serve with an herb bread and a chef's salad with roasted bell pepper strips
(peeled and seeded).

Per serving: 518 Calories; 6g Fat (11% calories from fat); 6g Protein; 99g
Carbohydrate; 0mg Cholesterol; 179mg Sodium

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