Name: Rigatoni with Mushroom Bolognese
Yield: 4 Servings
Cuisine: American
Ingredients: 1 pound mixed cultivated and/or wild mushrooms, coarsely chopped; Salt and freshly ground black pepper; 2 leafy thyme sprigs, about 4 inches long; 1 pound rigatoni; 1 cup diced white onion; ½ cup chopped flat-leafed parsley, for garnish; 2 cups peeled, seeded tomato puree (see note); ½ cup olive oil plus more to drizzle; ½ cup dry white wine; 8 large whole basil leaves; 1 tablespoon minced garlic

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

At our company, Eat the Change™, we promote planet-friendly eating, celebrating the incredible variety of flavors and ingredients the Earth has to offer. In this recipe, I “plant-ify” a rustic classic, using meaty mushrooms instead of beef, veal, or pork. The deep umami qualities of the browned mushrooms make for an indulgent and healthy alternative.