Homestyle Blue Oyster Mushroom Bolognese

This vegan Bolognese captures multiple layers of flavor — savory mushrooms, deep tomato sweetness, and accents of herbs and red wine. Great on pappardelle pasta, but worth a try on lasagna, pizza, and much more. Easy plant-based weekday meal!

Makes: 6-8 servings (~6 cups of sauce)

Ingredients

• 4 tablespoons extra virgin olive oil

• 16 ounces RI Mushroom Co. Blue Oyster Mushrooms, thinly sliced or shredded

• 1 large onion, finely diced

• 4 each garlic cloves, roughly chopped

• 1 each medium carrot, small diced (~1 cup)

• 2 ribs celery, small diced (~1 cup)

• 4 tablespoons tomato paste

• 1 cup dry red wine (Cabernet Sauvignon, Malbec, Merlot, or Pinot Noir)

• 1-¼ cups mushroom broth OR vegetable broth

• 1 28-ounce can whole tomatoes with juice

• 2 teaspoon dried oregano

• 1 each bay leaf

• 1-2 tablespoons soy sauce (optional)

• Pinch of crushed chili flake (optional)

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• 1 pound pappardelle, linguini, or another favorite pasta

• Chopped parsley, for serving

• Freshly grated parmesan or nutritional yeast, for serving

Directions

1. In a large saucepot with lid, heat extra virgin olive oil over medium-high heat. Add thinly sliced or shredded RI Mushroom Co. Blue Oyster mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add diced onion and cook, stirring occasionally, until softened, about 2-3 minutes.

2. Add garlic, carrot, and celery, and cook until softened, an additional 3-5 minutes. Stir in tomato paste and cook until fragrant, about 1 minute.

3. Add red wine and simmer, stirring constantly, until evaporated and thickened, 2-4 minutes. Add mushroom broth and simmer until reduced by half, about 3-4 minutes.

4. Stir in tomatoes with juice, dried oregano, bay leaf, and 1 tablespoon of soy sauce (optional). Stir together and break up the whole tomatoes with a spoon. Reduce heat to low and cover the sauce pot. Simmer the sauce, stirring occasionally, until thickened, about 45-60 minutes.

5. When the sauce is done, season to taste with kosher salt, freshly cracked black pepper, and a pinch of crushed red chili flake (optional). Break up any large remaining pieces of tomato and remove the bay leaf.

6. Cook pasta of choice in salted boiling water according to package directions until al dente. Drain and reserve pasta.

7. To serve, toss pasta with sauce and top with chopped parsley and freshly grated parmesan or nutritional yeast (for vegans). Enjoy!

   Chef’s Notes:

   • The sauce can be chilled, placed in bags or pint containers, and frozen to be used throughout the week. Reheat in a sauce pot and you’ll have the Bolognese ready before the pasta water boils!

   • Try this recipe with other varieties of RI Mushroom Co. mushrooms including Golden Oyster, Baby Bella, or Shiitake.