Mushroom Bolognese

  • Servings: 4-6
  • Prep: 15m
  • Cook Time: 34m

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.


1 packageNo Yolks® Dumplings
2 Tbspolive oil
1 smallyellow onion, finely chopped
1 stalkcelery, finely chopped
1 smallcarrot, finely chopped
1 1/2 lbwhite button or cremini mushrooms, stemmed and finely chopped
1/3 cuptomato paste
2 clovesgarlic, minced
1 cupdry white wine, such as Chardonnay or Sauvignon Blanc
2 cupslow-sodium vegetable broth
1 cupwhole milk
1/4 tspcrushed red pepper flakes
2 Tbspchopped fresh basil
Grated Parmesan cheese, for serving
Salt and black pepper, to taste


  1. 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.
  2. 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.
  3. Add the tomato paste and garlic, and cook, stirring frequently, until tomato paste is light golden-brown and fragrant, about 3-4 minutes.
  4. 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.
  5. Meanwhile, cook the No Yolks® Dumplings according to package instructions. Drain.
  6. Top the dumplings with the Bolognese. Top with the basil and Parmesan. Serve.