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    Home » Pasta

    Mushroom Ragu (Mushroom Bolognese)

    Published: Nov 4, 2022 · by Nico

    Jump to Recipe

    This mushroom ragu is an easy and versatile meatless alternative to Bolognese sauce, and it's excellent for an everyday family dinner as you can make it in just over 30 minutes with simple, affordable ingredients.

    It's a quick, rich, and tasty mushroom bolognese that goes perfectly with spaghetti, fettuccine, on top of polenta, or in a lasagna.

    Mushroom bolognese in a bowl
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • Questions
    • More easy pasta recipes
    • More recipes with mushrooms
    • Recipe

    Check out our best pasta recipe collection!

    With this mushroom ragu, we wanted to make a quick and easy sauce without the need to simmer for a long time, like a traditional meat-based ragu.

    We also wanted it packed with flavor, umami, and overall richness without using unusual ingredients that we don't keep in our pantry.

    Finally, we wanted it to be healthy - without heavy cream, butter, beef, or pork - although we like adding a sprinkle of parmesan cheese on the pasta.

    The result is a recipe you can make with simple and affordable ingredients such as mushroom, olive oil, onion, celery, carrot, rosemary, tomato paste, salt, and pepper.

    This has become our go-to quick dinner sauce when we feel like eating an earthy and flavorful pasta dish.

    We still can't believe how a few ingredients like this can produce such a tasty sauce.

    The mushrooms bolognese is delicious with tagliatelle, spaghetti, or any pasta; but it's also great on tacos, wraps, lasagna, creamy polenta, gnocchi, or simply on a slice of toasted bread.

    Mushroom Bolognese with fork

    Ingredients

    ingredients for mushroom ragu

    Mushrooms

    We tested this mushroom ragù recipe with the cheapest fresh mushrooms we could find at the supermarket, and it turned out incredible.

    So feel free to use white button mushrooms or cremini mushrooms. For extra flavor, you can add a few fresh shiitake mushrooms, oyster mushrooms, wild mushrooms, porcini mushrooms, or portobello mushrooms.

    Olive oil

    Use extra virgin olive oil to make the flavor base where you'll cook the mushrooms. It adds a ton of flavor to this recipe, and it's essential.

    Onion, celery, carrot, and garlic

    When cooked in olive oil for five to eight minutes, these veggies add an incredible amount of flavor to the ragu.

    You can use white or yellow onion.

    Tomato paste

    Tomato paste (the thick one that comes in a tube) adds umami. Umami is that savory taste that makes the sauce feel rich and flavorful. It's absolutely essential in this recipe, especially because we don't use any other canned tomatoes.

    Since tomato paste is concentrated in flavor, it allows us to make this sauce in a short time.

    Herbs

    Add sturdy herbs like fresh rosemary, bay leaves, sage, or fresh thyme to simmer in the sauce (we use rosemary and bay leaves).

    If you serve the mushroom ragu with pasta, you can sprinkle it with chopped parsley or a few fresh basil leaves.

    Salt and pepper

    Season the sauce with sea salt or kosher salt, and freshly ground black pepper.

    Pasta

    Like traditional bolognese sauce, mushrooms bolognese is delicious with tagliatelle, pappardelle, fettuccine, spaghetti, and linguine. It also goes well with rigatoni, penne, and other short pasta types.

    Parmesan cheese

    If you serve mushroom bolognese with polenta, gnocchi, and pasta, you can sprinkle it with some grated parmesan cheese (Parmigiano Reggiano or Grana Padano) or with some dairy-free cheese if you want to keep the recipe vegan.

    Mushroom Bolognese with parmesan

    Instructions

    Make flavor base

    Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.

    Blending the onion, celery and carrot

    If you use a food processor, pulse the veggies until coarsely chopped. Don't blend continuously, or you'll risk overprocessing the veggies.

    blended soffritto

    In a large skillet or dutch oven, warm up the olive oil.

    Add the chopped celery, carrot, and onion and fry them gently for 5 to 8 minutes.

    Add tomato paste, grated garlic, rosemary, and bay leaves, stir and fry for another 3 minutes or until the tomato paste turns darker.

    Tip: these first steps are essential to building a solid flavor base that will make your mushrooms ragu earthy and rich.

    adding tomato paste

    Add mushrooms

    Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.

    blending mushrooms

    If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.

    Blending in batches ensures the mushrooms at the bottom of the food processor won't get mushy and over-processed.

    blended mushrooms

    Transfer the chopped mushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes, depending on the water content of your mushrooms. Stir occasionally.

    adding mushrooms

    The mushrooms will release their liquid at first. Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.

    mushroom sauce in skillet

    Toss pasta

    Cook the pasta in a large pot of salted boiling water. Reserve one cup of pasta water, drain it when al dente, and toss it in the pan with the mushroom ragu.

    Add a ladleful of pasta cooking water, finish cooking on medium heat for a few seconds, and serve immediately.

    Adding pasta to the bolognese

    Spoon some sauce on top, sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.

    Mushroom Bolognese with a fork

    Serving suggestions

    As a meatless pasta sauce with lasagna, pasta, pasta bakes, polenta, gnocchi, rice, or cauliflower rice. Serve with fresh greens such as:

    • Easy side salad: ready in 5 minutes
    • Raw marinated zucchini salad is perfect for spring and summer!
    • Tomato and cucumber salad with Italian vinaigrette
    • Shaved Brussels sprout salad with cranberries, a great side salad for autumn and winter

    As filling in tacos, wraps, and burritos. Serve it with your favorite condiment, such as:

    • Homemade sour cream: perfectly smooth and creamy with cashew nuts
    • Easy Guacamole ready in 5 minutes
    • 5-minute avocado spread with tahini and garlic, perfect in wraps and on bread!
    • Favorite chipotle sauce: Mexican-inspired flavor and velvety smooth texture
    • vegan sour cream
      Vegan Sour Cream
    • guacamole
      Guacamole
    • avocado spread
      Avocado Spread
    • chipotle sauce in a serving bowl
      Chipotle Sauce

    Variations

    Tempeh bolognese

    tempeh bolognese

    Replace the mushrooms with about 14 oz (400g) of tempeh. Crumble the tempeh with your hands, add it to the flavor base instead of the mushrooms, add one bottle of tomato puree (24 ounces or 700 grams), and keep cooking as instructed in the recipe.

    Check out our tempeh bolognese recipe.

    Lentil bolognese

    lentil bolognese with tagliatelle

    Lentils bolognese is as delicious and nutritious as a pasta sauce gets. Also, it pairs well with any pasta type. We even use this sauce on top of tacos, with tortilla wraps, or as a topping on roasted veggies.

    Check out our lentil bolognese recipe.

    Tofu Bolognese

    tofu bolognese on spaghetti

    Nutritious, protein-packed, and satiating, our tofu bolognese is super easy to make with crumbled tofu. It's perfect as an easy dinner for the whole family.

    Check out our tofu bolognese recipe.

    Red lentil bolognese

    Replace the mushrooms in the recipe with 2 cups (400g) of red lentils, then add one 15-ounce (400 grams) can of crushed tomatoes and 2 to 3 cups vegetable broth.

    It'll take about 30 minutes for the lentils to be ready.

    Textured vegetable protein (TVP) bolognese

    Replace the mushrooms with 3 to 4 cups (300 to 400 grams) of TVP. Add TVP to the flavor base instead of the mushrooms, add one bottle of tomato puree (24 ounces or 700 grams), and keep cooking as instructed in the recipe.

    Chickpea Bolognese

    Replace the mushrooms with about 2 cups (400 g) of rinsed canned chickpeas. Add the chickpeas to the flavor base, add one bottle of tomato puree (24 ounces or 700 grams), and keep cooking as instructed in the recipe.

    Storage

    Refrigerator: store leftover mushroom ragù in an airtight container in the fridge for up to 4 days. When ready to use it, add it to a skillet with a ladleful of pasta water, warm it up, then toss it with pasta.

    Freezer: you can freeze mushroom bolognese in freezer bags or an airtight container for up to three months. When you want to use it, take it out of the freezer and warm it up in a pot with a dash of water until hot. You can also reheat it in a microwave.

    Questions

    What to serve with mushroom ragu?

    You can eat this vegan sauce with your favorite pasta type. Of course, spaghetti or other types of long pasta are perfect for this sauce, but short pasta shapes work well too.

    You can also use this mushroom ragu for lasagna, combined with our easy white sauce.

    Also, this sauce works perfectly on top of polenta or with gnocchi. We even use it on tacos, in wraps, and on top of roasted vegetables.

    Can I prepare mushroom bolognese in advance?

    Yes, you can prepare it in advance, even better. Letting the sauce cool down and rest for a few hours will increase its flavor. You can prepare this sauce up to 3 days in advance.mushroom bolognese ragu

    More easy pasta recipes

    If you love easy weeknight-friendly pasta meals, get fresh inspiration from these reader favorites:

    • Broccoli pasta with a mashed and creamy broccoli sauce
    • Spaghetti aglio e olio with garlic, red pepper flakes, and fresh parsley
    • 15-minute pasta Pomodoro with authentic Italian tomato flavor
    • Lemon ricotta pasta with spinach: ready in 20 minutes!
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      Lemon ricotta pasta (with spinach)
    • garlic and oil pasta aglio olio
      Garlic and Oil Pasta (Spaghetti Aglio e Olio)

    More recipes with mushrooms

    For more mushroom inspiration, check out these easy recipes with few ingredients:

    • Easy vegan mushroom pasta with cherry tomatoes and garlic
    • Italian mushroom risotto: creamy, luxurious, and with plenty of chewy mushrooms
    • Easy tofu mushroom cutlets: ready in 25 minutes, a great alternative to mushroom chicken!
    • Pasta Alfredo with sauteed mushrooms: a lighter version of Alfredo pasta
    • Alfredo mushroom pasta with fork
      Mushroom Alfredo
    • mushroom risotto
      Mushroom Risotto
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • tofu mushroom recipe
      Tofu Mushroom Recipe

    For many more pasta ideas, check out our pasta category page.

    Recipe

    Mushroom Bolognese and fork

    Mushroom Ragu (Mushroom Bolognese)

    Author: Nico
    This mushroom ragu is an easy and versatile meatless alternative to Bolognese sauce, and it's excellent for an everyday family dinner as you can make it in just over 30 minutes with simple, affordable ingredients.
    Print Recipe Pin Recipe Share Recipe
    5 from 6 votes
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Sauce
    Cuisine American Italian
    Servings 5 servings
    Calories 505 kcal

    Equipment

    • Food processor or chef's knife to chop the mushrooms

    Ingredients
     
     

    • 2 tablespoons extra virgin olive oil
    • 1 large onion
    • 1 large carrot
    • 1 large stalk celery
    • 2 cloves garlic
    • 1 sprig rosemary or thyme
    • 2 bay leaves or sage
    • ⅓ cup tomato paste the thick one that comes in a tube
    • 2 pounds mushrooms white button, cremini, or mixed mushrooms
    • 1½ teaspoon salt or more to taste
    • ¼ teaspoon black pepper

    SERVE WITH

    • 1 pound pasta
    • ½ cup parmesan cheese grated, or dairy-free cheese
    • 1 handful flat-leaf parsley chopped, or basil

    Instructions
     

    MAKE FLAVOR BASE

    • Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.
      Blending the onion, celery and carrot
    • If you use a food processor, pulse the veggies until coarsely chopped. Don't blend continuously, or you'll risk overprocessing the veggies.
      blended soffritto
    • In a large skillet or dutch oven, warm up the olive oil.
      Add the chopped celery, carrot, and onion and fry them gently for 5 to 8 minutes.
      Add tomato paste, grated garlic, rosemary, and bay leaves, stir and fry for another 3 minutes or until the tomato paste turns darker.
      adding tomato paste

    ADD MUSHROOMS

    • Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.
      blending mushrooms
    • If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.
      Blending in batches ensures the mushrooms at the bottom of the food processor won't get mushy and over-processed.
      blended mushrooms
    • Transfer the chopped mushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes, depending on the water content of your mushrooms. Stir occasionally.
      adding mushrooms
    • The mushrooms will release their liquid at first. Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.

    TOSS PASTA

    • Cook the pasta in a large pot of salted boiling water. Reserve one cup of pasta water, drain it when al dente, and toss it in the pan with the mushroom ragu.
      Add a ladleful of pasta cooking water, finish cooking for a few seconds, and serve immediately.
      Adding pasta to the bolognese
    • Sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.
      Mushroom Bolognese with a fork

    Video Recipe

    30-min Mushroom Bolognese for weeknight dinner

    Notes

    Nutrition information is an estimate for one serving of mushrooms ragu out of five servings, including pasta and parmesan.
    PASTA COOKING TIP
    You’ll need about 1 gallon (16 cups or 4 liters) of water and 2 tablespoons (30 grams) of salt, to cook 1 pound (450 grams) of pasta.

    Nutritional Values

    Nutrition Facts
    Mushroom Ragu (Mushroom Bolognese)
    Amount Per Serving
    Calories 505 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 9mg3%
    Potassium 1109mg32%
    Carbohydrates 83g28%
    Dietary Fiber 7g29%
    Sugar 10g11%
    Protein 22g44%
    Vitamin A 2888IU58%
    Vitamin B6 0.4mg20%
    Vitamin C 13mg16%
    Vitamin E 2mg13%
    Vitamin K 25µg24%
    Calcium 141mg14%
    Folate 64µg16%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 82mg21%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

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    Reader Interactions

    Comments

    1. Craig

      January 26, 2022 at 11:47 pm

      5 stars
      I have now done the lentil, tempeh and TVP versions. All are excellent.
      It's a standard that's in my freezer at all times.

      Reply
      • Chef Nico

        January 30, 2022 at 8:15 am

        Hi Craig, thanks so much for letting us know, so happy you like all the versions. Cheers 🙂

        Reply
    2. Lois

      December 27, 2021 at 7:22 pm

      5 stars
      This bolognese was amazing! Used it for vegan lasagne and it was perfect!

      Reply
      • Nico

        January 02, 2022 at 4:11 pm

        Ciao Lois! I’m very happy you liked it, and that it is useful in a lasagna. Thanks so much for sharing!

        Reply
    3. Annette

      October 17, 2021 at 1:03 am

      The best vegan bolognese I've tried. My go-to recipe for lasagne now.

      Reply
    4. Darian Reid

      August 10, 2021 at 1:16 pm

      5 stars
      This bolognese is so delicious--it's a must try!

      Reply
      • Nico

        August 11, 2021 at 12:05 pm

        Thanks so much Darian, happy you liked it 🙂

        Reply

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