Mushroom Veggie Bolognese |
For all the veggies out there or even for those looking to decrease their meat consumption, this mushroom spaghetti dish is a perfect alternative to the usual bolognese, filled with juicy umami tasting mushrooms instead.
Favourites 44
Total Time: 50 Minutes
Serves 4


  • 100g of chestnut mushrooms, roughly chopped
  • 100g of button mushrooms, sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp of olive oil
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red pepper, finely chopped
  • 100ml of red wine
  • 1 tin of chopped tomatoes
  • 100ml of vegetable stock
  • 2 thyme sprigs, chopped
  • 10g of basil, stalks and leaves
  • 2 bay leaves
  • 1 tsp of tomato purée
To serve:
  • Spaghetti
  • Parmesan cheese, grated


  1. In a large saucepan, heat the oil and sauté the onion, garlic, carrot and celery for about 5 minutes until soft. Now add the mushrooms, pepper, thyme, basil stalks and bay leaves. Continue cooking for a further 5 minutes.
  2. Pour in the red wine, stock and tinned tomatoes. Season with salt and milled pepper to taste and simmer for 15-20 minutes.
  3. When ready add chopped fresh basil and serve with freshly cooked spaghetti and a grating of parmesan cheese.

Recipe courtesy of The Mushroom Bureau

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.