Mushroom Bolognese with Fettuccini

Slowly building layers of flavor in this thick and rich sauce means you’ll get the savory, umami-rich flavor of mushrooms and tomatoes without a speck of meat.

Casey Barber

Mushroom Bolognese with Fettuccini

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    2 1/2 tablespoons unsalted butter 1/2 teaspoon kosher salt
    2 1/2 tablespoons olive oil 2 tablespoons tomato paste
    1 pound sliced cremini mushroom caps 1/2 cup red wine
    1/4 pound sliced shiitake mushroom caps 1 (14 1/2-ounce) can diced tomatoes
    1 small yellow onion, minced 2 cups vegetable stock
    1 large carrot, peeled and diced 2 tablespoons light cream or half and half
    2 celery stalks, diced 1 pound fettuccine
    2 large cloves garlic, sliced paper-thin Grated Parmesan cheese


    Prep: 15 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Heat 1 tablespoon butter and 1 tablespoon olive oil in a wide-bottomed saucepan over medium-high heat. Add half the cremini mushrooms in a single layer and cook for 3 minutes without stirring to brown evenly. Stir and cook for 2 minutes more.

    • 2

      Transfer the mushrooms to a bowl. Add another tablespoon butter and olive oil and repeat with the remaining cremini mushrooms.

    • 3

      Repeat with the final 1/2 tablespoons butter, oil, and the shiitake mushrooms.

    • 4

      Return all the mushrooms to the pan and add the onion, carrot, celery, and garlic. Sprinkle with the kosher salt and stir to combine. Cook for 10 minutes, until the vegetables are very soft and browned bits are forming on the bottom of the pan.

    • 5

      Stir in the tomato paste and cook for 1 minute, then stir in the red wine and scrape up all the browned bits on the bottom of the pan.

    • 6

      Add the diced tomatoes and vegetable stock, and reduce the heat to medium-low. Simmer for 45 minutes, until the sauce is thick and deep crimson in color. Stir in the cream.

    • 7

      While the sauce simmers, bring 4 quarts of salted water to a boil. Add the fettuccine and cook according to package directions until al dente.

    • 8

      Drain the pasta and toss with the sauce. Serve with grated cheese if desired.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving