mushroom bolognese

Slow Cooker Turkey Mushroom Bolognese- a lightened up version that is packed with flavor and depth. Simple easy healthy recipe!

Slow Cooker Turkey Mushroom Bolognese

¼ turkey

onion -diced

garlic- rough chopped

mushrooms-

carrots- diced

Celery stalks – diced

salt,

cracked pepper

oregano

chili flakes

nutmeg (optional)

fennel seeds

tomato paste

¼ Cup Red Wine

sauce

1Bay leaf

Parmesan Rind (optional)

In a very large dutch oven or saute function of a slow cooker, saute the ground turkey and onion in the olive oil, for 3 minutes until lightly browned.  If there is a lot of liquid, drain. Add the garlic, carrots, celery and mushrooms. Continue sauteeing and stirring cooking the veggies until tender, about 5  minutes.

 Make a well in the pan and add tomato paste, frying it for 1-2 minutes, which will give the sauce depth. Mix it all together then add the wine, scraping up all the brown bits.

Let simmer on medium heat until wine is reduced, about 5 minutes. Add the can of tomatoes and their juice, breaking them up with the metal spatula. Stir in the soy sauce. Toss in the parmesan rind (optional) to add even more depth and a bay leaf.

Place this in a slow cooker on its lowest setting for 6 hours (or medium heat for 3 hours). Adjust seasonings, add more salt to taste, discard parmesan rind and bay leaf.

Alternately you can continue to simmer in the dutch oven on the stove, covered, for 1-2 hours, on lowest heat, adding chicken stock if necessary ( if it gets too dry). Taste, adjust salt to your liking.

Serve over cooked pasta, quinoa or roasted spaghetti squash with grated parmesan, sprinkled with fresh basil or Italian parsley.

Been looking for this for ever!! My grandma made this...only with sausage and hamburger. She had a stroke and cant find it or remember it. For ever I just thought is was Reeeaaally good spaghetti... but it wasnt! It was this! I remember the nutmeg and cream and carrots etc.I'm making it now and it is a constant craving for my family and me! Love your explanations in the directions and how you cook with love!! Thank you soooooh much!!! It is beyond delicious!!

This recipe is a complete winner.   I've made it several times and it always turns out amazing.  It freezes beautifully too and comes out tasting as good as when it went in.  It takes some prep on the front end, but all that flavor development pays off when you taste it.

Delicious!!  Cooked it on the stove top and ate it a couple of days later.

Made this for family and received raves! It was fantastic! I know the soy sauce sounds strange but it gave the sauce such a great flavor. Thank you for a great recipe! I will be coming back to your site for more!

Hello. I have commented before on how priceless this recipe is to me. I have made it MANY times. I am noticing this time that the cream or half and half is no longer on the ingredient list. I know you had it the same time as the soy sauce,..but I can't remember how much? Thank you!?

Wow, this is such a wonderful &amp; yummy recipe! Thank you so much for posting it :)
I used this recipe as a base &amp; used what I had available... which was pretty much everything except a few items.
I substituted zucchini for celery &amp; also added canned beans and a handful of gluten free quinoa penne so it was all in the same pot &amp; not separate.  Sooo good!!

The recipe looks beautiful but I have a problem with yeast so no wine. Is there a way to adapt it?

Sylvia, I make something from your website about three times a week and am never disappointed. This recipe is another great addition to my Feasting at Home file. I didn't have any celery, so I subbed a small fennel bulb. Sometimes when I cook with turkey, it's a little bland...Not this recipe! It has so much flavor!! We ate it with spaghetti squash for a super healthy dinner. Even the broth that separated out from the bulk of the sauce was delicious!

This was delicious.
I used fresh tomatoes because I had lots, and I used fresh oregano as it's going crazy in my garden at the moment.

A really gutsy and rich bog sauce.
I added a few finely chopped chicken livers as well: trying to win over some entrenched red meat eaters.
I learnt the frying of the tomato paste some years ago. It works well and I suggest that bay leaves are also improved by frying at the beginning of a recipe. I actually pick fresh leaves for this technique. 😎

Epic fail with the instant pot choice. With the small amount of liquid vs other ingredients, you will generate a BURN message on your Instant Pot. You do NOT use the high setting. 

If you want to use your instant pot, you must use the meat/stew setting for 35 minutes or manual LOW pressure for 35 minutes followed by  natural release for 5 minutes.

If I don’t have Parmesan rind, can I just add grated parm? If so, how much?

I had some turkey and mushrooms so I googled it, and found this recipe! I was impressed at the intentional ingredients to create that umami flavor. I’m sure it would have come out fantastic, but unfortunately it turned out to be incredibly salty. I felt like 2.5 tsp of salt was kind of a lot with the soy sauce but I followed the seasoning measurements to a T for once. Ultimately it turned out so salty that I had to add a bunch of half n half, more tomato, a teaspoon of sugar, and then made a slurry with cornstarch to thicken it back up. Even with all that, still a bit too salty for my taste. I can’t imagine what went wrong unless my taste buds went awry since no one else seems to have had the same experience. The only thing I did differently was add a quarter pound of ground lamb because I only had a pound of Turkey. I also used a prechopped mirapeaux so it may have had a few less veggies. Otherwise, I know this is a great recipe and it really did taste good once I was able to tone down the salt. I’ll have to go back to the drawing board - but just in case I’m not crazy, I recommend adding salt as needed since the meat is cooked by the time it’s ready to season. Will update when I try again.

Vegan Bolognese Sauce! This vegetarian mushroom bolognese sauce is filled with hearty vegetables and rich flavor for a delicious vegan meal. Serve it over gluten-free pasta or zucchini noodles for a low carb option!

Vegan Bolognese Sauce w/ Mushrooms

Fettuccine Pasta

olive oil, (divided)

yellow onion (roughly chopped)

celery (roughly chopped)

carrots (peeled and roughy chopped)

garlic (roughy chopped)

walnuts

button mushrooms

shiitake mushrooms

dry red wine

unsweetened non-dairy milk

tomatoes

parsley (minced)

basil (minced)

salt and pepper (to taste)

Begin by cooking the pasta in a large pot of boiling salted water. Make sure your pot is large enough to allow the pasta to cook without sticking together. Cook it for about 12 minutes, stirring frequently. Once the pasta is cooked, drain it through a colander and toss it with 1 tablespoon of olive oil. This prevents the pasta from clumping together as it cools.

In a large sauté pan, heat 2 tablespoons oil over medium heat. In a food processor, pulse onions, celery, carrots, garlic, and walnuts a few times until they are well minced. Transfer to a pot and sauté for about 3-4 minutes, stirring occasionally. Wipe down the food processor and add the mushrooms. Pulse a few times until mushrooms are broken down and resembled minced meat. Add them to the veggies and sauté for another 3-4 minutes until the mushrooms have cooked down in size.

Add the wine and bring to a simmer. Simmer for 5-7 minutes until the wine has cooked all the way down. Stir in the non-dairy milk and continue to cook it down for another 5-6 minutes until the milk has evaporated.

Once the milk has cooked down, add the tomatoes, tomato paste, fresh herbs, salt, and pepper. Cook, uncovered, until the sauce is rich and thick. Remove from heat. Taste and adjust seasonings before serving.

This Vegan Lasagna is made with a robust mushroom-spinach bolognese sauce, fresh basil, vegan ricotta and no-boil lasagna noodles topped off with a creamy marinara sauce, drizzled with Arugula Basil Pesto. Vegan comfort food at its best! READ NOTES.

Vegan Lasagna

cashews

water

onion,

4-8 garlic cloves, rough chopped

lb mushrooms, sliced (see notes

red bell pepper, chopped

fennel seeds (optional)

salt

pepper

baby spinach

additions: cooked lentils, vegan ground meat

———

basil ribbons, divided

tofu (firm or extra firm- do not use silken)

olive oil

garlic garlic

nutritional yeast flakes

nutmeg

basil

Simmer Cashews

 (or soak in cold water 4-8 hours) Place cashews in a small pot, cover with 1 cup water, bring to simmer, cover, simmer 10 minutes, turn heat off, leave covered so they soften. At the same time, start the Mushroom Bolognese.

Make the Mushroom Bolognese

Heat oil in an extra-large skillet. Saute the onion 4-5 minutes until fragrant. Add the garlic, lower heat to medium, and saute 2-3 minutes. Add mushrooms, red bell pepper,  salt pepper and fennel seeds, and saute until mushrooms release their liquid, and begin to caramelize about 10-15 minutes. Deglaze with red wine if you like, cooking it all off. Stir in the spinach, wilting.

Reserve 1 cup of marinara sauce, and put this in a blender.  Add the remaining 2 1/2 cups of marinara sauce to the mushroom mixture, stirring it in. Rinse the jar with 1/2 cup water and pour this into the bolognese. Bring to a simmer, for 2-3 minutes, season to your liking, adding salt and pepper if you like. If using a sugar-free marinara, a couple teaspoons of maple syrup is nice here. If it lacks depth, you could stir in a little a miso paste. Every jar of marinara is different, so make sure it is flavorful and &#8220;saucy&#8221; enough to cook the lasagna noodles. If it seems dry, add a little more water.

Creamy Marinara

Add the 1 cup marinara to the blender, along with drained cashews and 1/3 cup water. Add 1 tablespoon olive oil. All together in the blender, you should have about 2 cups- so add more water if need be. Add 1/4 teaspoon salt.  Blend until very creamy and smooth, a full minute. This will be used on the top and bottom of the lasagna.

Make the Tofu Ricotta

Place everything in a food processor and pulse, scraping down sides, Pulse until combined and creamy but not overly smooth.

Assemble: 

Grease a deep 9 x 13-inch baking dish with spray oil or olive oil.   Pour 1 cup of the blended Creamy Marinara Sauce in the bottom, enough to lightly coat. Layer 4 lasagna noodles. Spread out half of the mushroom bolognese. Dot with half of the tofu ricotta. (Feel free to add meltable vegan cheese here if you like). Sprinkle with a third of the basil ribbons. Repeat: add 4 lasagna noodles, the remaining mushroom bolognese,  the remaining tofu ricotta, (optional vegan cheese) and 1/3 of the basil ribbons. Top with the final layer of lasagna noodles, pressing down a bit to create a level base. Cover with the remaining blender sauce. Cover tightly with foil. If the lasagna touches the foil, place a piece of parchment between the lasagna and foil. At this point, you could refrigerate and bake 1-4 days later (letting it come to room temp first).

BAKE

Place in the middle of the oven and bake 50-60 minutes. While it is baking, make the Arugula Pesto.

Remove the foil, test with a knife to see if pasta is tender, all the way through. Let stand 10 minutes. Spoon a little of the Arugula Pesto over top and sprinkle with remaining basil ribbons.

As good as it gets! All the yummy, cheesy, deliciousness sans meat. This is a keeper recipe folks!

https://content.jwplatform.com/videos/jRtvzuhV.mp4

This Vegan Lasagna is made with a robust Mushroom Bolognese Sauce, fresh basil, vegan ricotta and no-boil lasagna noodles, topped off with a creamy marinara sauce, drizzled with Arugula Pesto. Vegan comfort food at its tastiest! Video!

vegan lasagna bolognese video 

This simple and comforting zucchini lasagna is vegetarian and low-carb. It makes a delicious mushroom and zucchini-based dinner for the whole family.

Vegetarian Zucchini Lasagna with Mushroom Bolognese

olive oil (divided)

lb (450 grams) button mushrooms (finely chopped)

onions (finely diced)

celery (finely diced)

carrots (finely diced)

garlic (minced)

Italian seasoning

salt (or

tsp black pepper (or

unsalted butter

tbsp all-purpose flour

milk

zucchini

mozzarella cheese

parsley (for topping, optional)

In a large pan, over medium heat, heat 2 tablespoons of olive oil. Add the mushrooms and cook, stirring, until softened and all the moisture has disappeared (about 6-8 minutes). Transfer the mushrooms to the plate and set aside.

In the same pan, heat the remaining tablespoon of olive oil. Add the onions, celery, and carrots. Cook until the vegetables begin to soften, about 10 minutes. Add the garlic and cook for 1 minute more.

Return the mushrooms to the pan. Stir in the canned tomatoes, Italian seasoning, salt, and black pepper. Bring to a boil, cover, and simmer over low heat for about 10 minutes.

The mushroom bolognese:

Melt the butter in a small saucepan. Stir in the flour and cook, stirring constantly, for 2-3 minutes until smooth (but don’t let it brown). 

Gradually stir in the milk. Add the nutmeg and salt, then stir over low heat for about 3-4 minutes, until thickened.

The bechamel sauce:

Preheat the oven to 350°F (175°C).

Use a mandolin to slice zucchini lengthwise into thin sheets, about 1/8 inch (0.3cm) thick.

Spread half of the bechamel sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of zucchini slices. Spread half of the mushroom Bolognese sauce. Top with another layer of zucchini slices.

Top with half of the shredded mozzarella followed by the rest of the mushroom Bolognese. Arrange a last layer of zucchini slices topped with the rest of the bechamel sauce. Finally, sprinkle with the remaining mozzarella.

Bake 40 minutes. Garnish with parsley, if desired.

The assembly:

Loved this lasagna recipe! Great way to use up my zucchini :)

Made this for the family and it was a hit!

I LOVE everything in this lasagna! the mushroom bolognese just puts it over the edge! Yum

This looks so delicious and tasty! I can't wait to make this! Yummy!

This was incredibly lovely! We used some zucchini from our garden and thoroughly enjoyed the flavors!

A flavor packed, delicious vegetarian spaghetti bolognese with lentils and mushrooms. This will satisfy any meat eater and is a fantastic alternative to a traditional bolognese recipe.

Incredible Vegetarian Bolognese (lentil and mushroom)

green lentils (might be labelled French or Puy)

onion (finely diced)

carrot (finely diced)

mushrooms (finely chopped,)

garlic (finely diced)

rosemary leaves (roughly chopped)

sage leaves (finely chopped)

tomato paste (I used a whole 130 gram tube)

tamari

white wine

vegetable stock

milk (see notes)

cream OPTIONAL

Rinse the lentils under cold water in a sieve then boil for 10 minutes in a saucepan. Drain then rinse under cold water to stop them cooking further and set aside.

Heat the olive oil in a large Dutch Oven or casserole pot over a medium heat and gently fry the onion, carrot and celery for 5 mins to soften. Add a big pinch of salt and pepper.

Add 1/2 of the mushrooms and continue cooking for 3 minutes until they reduce down slightly.

Add the rest of the mushrooms and cook for 6 - 7 minutes gently.

Add the garlic and herbs and cook for a further 2 minutes.

Add the tomato paste and tamari and cook for 2 - 3 mins. Tomato paste needs this time to develop it's flavor.

Add the lentils and mix well.

Add the wine, bring to a simmer and reduce for 4 - 5 minutes.

Add the stock and milk, bring to a gentle simmer then lower heat slightly and cook uncovered for 50 minutes - 1 hour or until most of the liquid has reduced. It should be at a VERY gentle simmer. 

Stir every 10 mins or so as the lentils are heavy and will sit on the bottom. 

Season to taste.

Optional step is to add 1/4 cup cream at the end.

I allow about a cup of sauce per person and like to add the cooked pasta straight into the sauce. Let the sauce and pasta bubble away gently for a good 3 - 4 minutes. I undercook pasta by a minute for this reason.

Top with extra fresh rosemary and lots of parmesan cheese (or vegan alternative).

This was so so delicious. My non-vegetarian husband and son loved it too. Such good umami flavour. I used thyme instead of sage and it was great. 

We had it with wholemeal spaghetti and you couldn’t even tell because the sauce was so rich and flavoursome. 

When I added the milk it did separate and curdle a bit, but it was all incorporated at the end and didn’t do any damage.

Vegetarian and no-veg approved, delicious and filling. We ate this with tagliatelle and pecorino cheese that was on hand. 
Doubled the recipe to feed a group, note to others, cook time also need to increase to accommodate for more liquid to cook down.

Oh wow ? the whole family enjoyed this vegetarian bolognese ???? The (small) left-over was perfect as office lunch ??

Oh wow, the whole family enjoyed this vegetarian bolognese ???? The (small) left-over was perfect (but too small) as an office lunch ??

Absolutely love this recipe! Have become addicted to it...looking forward to cooking for friends too! Thank you!

Absolutely amazing vegetarian dish! I’ve made this recipe twice now and it will be a firm family favourite for years to come. It’s easy to follow and worth spending the time for the flavours to develop. The ratio of mushrooms and lentils is spot-on and the end result is delicious.

This literally tastes like a meat ragu! So delicious

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The most viewed mushroom bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine