Name: Mushroom and Walnut Bolognese
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Italian
Ingredients: 800 g mixed mushrooms (cremini, shiitake, portobello); 150 g walnuts, toasted; 100 ml extra-virgin olive oil; 1 huge onion (300 g), finely diced; 2 large carrots (200 g), finely diced; 2 celery stalks (150 g), finely diced; 6 garlic cloves, minced; 3 tbsp tomato paste; 200 ml bold red wine; 2 × 400 g cans whole San Marzano tomatoes, crushed by hand; 200 ml vegetable stock; 100 ml oat or soy milk (unflavored); 1 tbsp white or red miso paste; 2 bay leaves; 2 tsp dried thyme (or 4 sprigs fresh); 1 tsp dried oregano; Sea salt & lots of black pepper; 500 g bronze-die tagliatelle, pappardelle, or rigatoni; 100 g Parmigiano Reggiano or vegan Parmesan, microplaned; Fresh parsley + extra walnuts

Finely chopped mushrooms and toasted walnuts create an unbelievably meaty texture, slowly simmered with classic soffritto, red wine, San Marzano tomatoes, thyme, and a touch of miso for umami. Served over bronze-die tagliatelle with a blizzard of Parmigiano Reggiano, this is the vegan Bolognese that fools carnivores every single time.

Why You’ll Love This Recipe

This is the Bolognese that ends the “where do you get your protein?” question forever. The mushrooms and walnuts are pulsed to the exact texture of traditional ragù, the red wine and tomato paste caramelize into deep, savory glory, and the long(ish) simmer creates a sauce so rich and complex you’ll swear there’s beef in it. It’s 100 % vegan, naturally gluten-free adaptable, freezes like a dream, and tastes even better on day 3. Make a double batch — you’ll thank me when you’re eating it for a week straight.

Yield: serves 6

Mushroom and Walnut Bolognese

Rich, meaty mushroom-walnut Bolognese with red wine, tomatoes, soffritto, and Parmesan – the best vegan ragù you’ll ever taste.

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Additional Time 10 minutes

Total Time 1 hour 50 minutes

Ingredients

Bolognese Sauce

800 g mixed mushrooms (cremini, shiitake, portobello)
150 g walnuts, toasted
100 ml extra-virgin olive oil
1 huge onion (300 g), finely diced
2 large carrots (200 g), finely diced
2 celery stalks (150 g), finely diced
6 garlic cloves, minced
3 tbsp tomato paste
200 ml bold red wine
2 × 400 g cans whole San Marzano tomatoes, crushed by hand
200 ml vegetable stock
100 ml oat or soy milk (unflavored)
1 tbsp white or red miso paste
2 bay leaves
2 tsp dried thyme (or 4 sprigs fresh)
1 tsp dried oregano
Sea salt & lots of black pepper

To Serve

500 g bronze-die tagliatelle, pappardelle, or rigatoni
100 g Parmigiano Reggiano or vegan Parmesan, microplaned
Fresh parsley + extra walnuts

Instructions

Toast walnuts: 180°C/350°F oven 8–10 min until deep golden. Cool, then pulse in food processor to coarse meal (not butter). Set aside.
Pulse mushrooms in 3 batches: 8–10 quick pulses until finely chopped (like coarse mince). Do NOT over-process.
Heat your largest Dutch oven or deep sauté pan over medium. Add all 100 ml olive oil. Add onion, carrot, celery + big pinch salt. Cook gently 12–15 min, stirring often, until completely soft and starting to caramelize.
Add garlic + tomato paste. Cook 4 full minutes, stirring constantly, until paste turns brick-red and sticks to bottom.
Add ALL chopped mushrooms + another pinch salt. Cook 12–15 min, stirring occasionally, until mushrooms release liquid, then dry out and start to brown.
Pour in red wine — sizzle! Scrape up every bit and reduce by two-thirds (4–5 min).
Add crushed tomatoes with their juice, vegetable stock, oat milk, miso (dissolved in 2 tbsp hot water), bay leaves, thyme, oregano, and toasted walnuts. Stir well.
Bring to simmer, then lower heat to absolute lowest. Simmer uncovered 45–60 min, stirring every 10 min. Sauce should be thick, dark, and rich. Taste — it should be deeply savory. Adjust salt/pepper.
When ready to serve: cook 500 g pasta in aggressively salted water 1 minute less than package. Reserve 2 cups water. Transfer pasta + ½ cup water to sauce. Toss over medium heat 2 minutes, adding more water for perfect coating. Off heat, add 1 tsp raw butter (or vegan) + half the Parmesan.
Pile into warmed bowls, shower with remaining Parmesan, cracked pepper, parsley, and extra walnuts. Serve with red wine and zero guilt.

Notes

Can be made 72 hours ahead — flavor explodes

Freezes brilliantly — double batch recommended

100 % vegan and naturally gluten-free adaptable

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 445Total Fat 17gSaturated Fat 2gUnsaturated Fat 15gCholesterol 63mgSodium 331mgCarbohydrates 53gFiber 10gSugar 9gProtein 19g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Pulse mushrooms and walnuts separately — never together, or you get mush.
Toast walnuts first — transforms flavor from bland to meaty.
Cook soffritto low and slow 12–15 min — this is 60 % of the flavor.
Caramelize tomato paste hard — 4 full minutes until brick-red.
Use San Marzano DOP tomatoes — non-negotiable for authentic taste.
Simmer uncovered — sauce must reduce and thicken.
Finish with 1 tsp raw butter (or vegan butter) + extra Parmesan off heat — restaurant gloss.