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.
Share recipe:
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.
