Wild Mushroom Pasta Sauce

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Wild Mushroom Pasta Sauce

Makes 6 Servings

The wild mushrooms add “meatiness” to this sauce. A great vegetarian substitute for Bolognese!

  • ½ oz Dried Wild Mushroom Mix, reconstituted (could substitute any dried wild mushrooms except chanterelles)
  • Reserved mushroom soaking liquid
  • 3 tbsp Olive Oil
  • 1 ½ lbs Fresh White Button Mushrooms, sliced
  • 1 Onion, chopped
  • 1 large Garlic Clove, minced
  • 2 tbsp Fresh Basil, chopped
  • 1 can (28 ounces) Whole Tomatoes, undrained but broken up
  • 1 cup Water
  • ¼ cup White Wine
  • ¼ cup Chicken Broth or Stock
  • 1-2 tsp Sugar to taste
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • ½ cup grated Parmesan Cheese



In a large skillet, heat 2 tbsp olive oil over high heat. Add the button mushrooms and cook for 6-8 minutes or until lightly browned. Set aside. In a large sauce pan, heat 1 Tbsp. oil over medium heat. Add onion and cook 3-5 minutes until soft. Add the garlic and basil and cook for 30 seconds. Stir in the tomatoes and their liquid, plus 1 cup water, wine, stock, sugar, salt and pepper. Bring to a boil.

Add the wild mushrooms and their soaking liquid to the tomato mixture in the sauce pan.

Reduce heat to low and simmer sauce, uncovered, for 20 minutes.

Add the fresh mushrooms and simmer 20-30 minutes. Remove from heat and stir in Parmesan cheese. Serve with ravioli, other specialty pasta, or over chicken.