Mushroom Bolognese
If you’re making Bolognese, it’s a cozy night in. Throw in some mushrooms with your No Yolks dumplings to get all the heartiness and none of the meat.
Ingredients
- 1 package No Yolks® Dumplings
- 2 Tbsp olive oil
- 1 small yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small carrot, finely chopped
- 1 1/2 lb white button or cremini mushrooms, stemmed and finely chopped
- 1/3 cup tomato paste
- 2 cloves garlic, minced
- 1 cup dry white wine, such as Chardonnay or Sauvignon Blanc
- 2 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp chopped fresh basil
- Grated Parmesan cheese, for serving
- Salt and black pepper, to taste
Directions
- In a large heavy-bottom pot or Dutch oven over medium heat, heat the oil. Add the onions, celery and carrot, and cook, stirring occasionally, until softened, about 3-5 minutes.
- Add the mushrooms and cook, stirring occasionally, until mushrooms are dry and vegetables are light golden-brown, about 7-9 minutes. Season with salt and pepper.
- Add the tomato paste and garlic, and cook, stirring frequently, until tomato paste is light golden-brown and fragrant, about 3-4 minutes.
- Stir in the wine, and cook, scraping up any brown bits from the bottom of the pan, until reduced by half, about 1 minute. Add the broth, milk and crushed red pepper flakes and bring to a simmer. Season with salt and pepper. Cover and cook on medium-low heat until flavors develop and sauce thickens slightly, about 10-15 minutes.
- Meanwhile, cook the No Yolks® Dumplings according to package instructions. Drain.
- Top the dumplings with the Bolognese. Top with the basil and Parmesan. Serve.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
