Mushroom Bolognese

  • carolfitz Posted: 11/14/10
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    Start this on a morning when you've got plenty of time. Basically followed recipe, though wonder why CL left out celery & carrot, we should have added some with the onion. Prepped all using the Cuisinart. Subbed meat loaf blend for the pork mostly because we had it in the freezer & also beceause it's more complex. Used full ounce of porcini as a splurge and sun-dried tomato paste from the tube. Sampled after CL's "final" cooking time and defintely recommend longer so you get a smoother finish. Also recommend you serve with a flat noodle, like tagliatelle, if you can. Got a rich, substantial sauce, very flavorful.

  • bellymama Posted: 01/10/11
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    This was good, but not as great as I had hoped it would be. It was definitely hearty and meaty, but I thought it could use some of the other flavors traditionally found in bolognese. I think I'll try it again adding carrots, celery and nutmeg.

  • peach5757 Posted: 10/28/10
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    This was just ok for me. I followed the recipe exactly. I also used my food processor to chop the mushrooms to avoid all the "work". I felt like it could have used some more flavor/spices to kick it up a notch. I also felt the color/consistency was a bit off putting. Maybe I chopped the mushrooms TOO much. For all the effort that went into this and the somewhat disappointing outcome, I probably won't be making it again. Like I said, it was ok...and possibly could be great with some tweaking.

  • 78jessica Posted: 03/29/11
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    This had a good taste though the texture was off because I chopped the mushrooms in the food processor and they ended up being very fine. Either blend the mushrooms so they are completely smooth, or chop them by hand so they are chunkier. I used a full pound of pork and replaced the whole tomatoes with tomato sauce. I also mixed about 2-3 dried parsley in the sauce at the end rather than the fresh.

  • pogomiss Posted: 01/03/11
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    OMG! I made this for lunch when I was home one day. Happened to have everything either in the freezer or leftover from the holidays excpet the pork. Made it completely vegetarian - no beef or pork. Wine - Chardonnay box that I use for cooking. Used Barilla Plus boxtie pasta. What a lunch treat. Will definitely make again.Is probably excellent with the pork too! Highly recommend! And it made the house smell spectacular!

  • CherylT Posted: 10/27/10
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    Sorry to say that my husband and I didn't like this at all. We love, love, love mushrooms but this recipe just didn't hit us. I followed it exactly and it was a lot of work. I will definitely not make this one again. I really wanted to like it because I love mushrooms and was eager to try another topping for pasta but this recipe just wasn't it for me and my family.

  • lsdesign Posted: 10/15/10
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    This was dinner several days ago and I've been serving the leftovers to two teenagers who are inhaling it and not complaining. Especially son number two who is a mushroom hater. It comes pretty close to the real McCoy bolognese that I make and takes hours. Worth making especially with a food processor for the mushrooms. A winner!

  • cjbuddy Posted: 10/28/10
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    This was just okay for us. Added all the tomato paste, more tomatoes and extra garlic and the flavor was mediocre. Won't make again.

  • andreangt Posted: 10/10/10
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    Great Fall/Winter recipe. This dish is so versatille. I have eaten this 4 different ways: stuffed an omelet, used as additional ingredient in fajitas, over cooked chicken breast, and used to cover mashed potatoes. I'll have to try it on pasta like it says!

  • MrsLSJ Posted: 10/09/10
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    This recipe was delicious! I will make it again, but next time I will use my cuisinart instead of finely chopping 8 cups of mushrooms by hand.

  • LauraLeigh8 Posted: 10/03/10
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    Lots of prep to finely chop 8 cups of mushrooms, but it was worth it.

  • CaliMommy Posted: 09/24/10
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    This was really very good. I followed the recipe exactly except that I added a 28oz can of tomatoes instead of 14. For larger families I would definitely double the recipe...then you'll have leftovers for lunch. My husband commented that with the mushrooms he hardly noticed the near lack of meat. (you could easily make this a vegetarian dish) Of course, the pork added a nice taste. It was very filling and flavorful. My DD's (3 and 2) loved it (and they usually don't like mushrooms). We served it with a side of garlic bread. I will be making this dish again. :)

  • Mickeysue Posted: 12/04/10
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    I read the reviews before heading out to the store, and they gave this recipe the thumbs up!, so I bought the ingredients (not cheap) and made it. It tastes like I used that crappy fake hamburger (the vegan stuff) to make it; it was both blah, and slightly off-putting at the same time. Now I have a huge pot of the stuff left over...maybe my dog Pat will eat it, as you know, dogs eat anything! Try at your own risk. I forgot to mention that I used twice the amount of pork, and still wanted to shout, "Where's the beef!?, er, pork!!!!"

  • Vicki48 Posted: 10/26/10
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    I just got up from the table. This was delicious! The only thing I changed was the wine. I used red wine instead of white. I will certainly make this again.

  • cookintheburgh Posted: 12/09/10
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    Must have ovr hyped this in my head. Found it very bland. Leave out the meat for sure, should have went with my instinct. Will cook with a Parm-Reggiano rind in the sauce and add some fresh herbs. Was missing something. Boyfriend really liked it.

  • jenniferkatie Posted: 10/25/10
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    WOW, this is not your ordinary spagetti!! Even if you don't love mushrooms, you will love this dish! Its just THAT good!! Don't forget the prochini mushrooms! They are expensive (about 5.99 for 1 oz.) but i believe they make the meal! We put the whole 1oz in instead of just 1/2 oz and used a large can of whole tomatoes along with a high fiber spagetti noodle to make it more healthy!! :) It was SSOOOO delicious that even my picky 4 yr old loved it!

  • JConnelly Posted: 11/07/10
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    Amazing! My husband made this for me when he knew I was really watching what I ate. This recipe was great. I never would've guessed how much mushrooms replaced the normal bolognese ground beef. Will def make again!

  • Sumilicious Posted: 11/17/10
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    Delish! Nice healthy alternative to a normally high fat dish. Yes, it takes time to finely chop all those cremini mushrooms, but I got into a rhythm (sliced them then immediate sliced again at 90 degree angle - then chopped). The aroma while cooking was simply amazing. Couldn't find dried porcini (but will try to find next time), so substituted portabello. Also substituted ground beef for pork and added a couple of chopped carrots. Wonderful earthy, rich, deep flavour. Wish I'd sprung for fresh parmesan because it would have made it even better.

  • clukes25 Posted: 12/27/10
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    I was really disappointed with this recipe - especially for being considered one of the "Best of 2010" by Cooking Light. Both my husband and I found it bland - it definitely needed something else. I wish I had used more tomatoes and possibly substituted red wine for white.

  • jln156 Posted: 01/25/11
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    I had much higher expectations for this recipe. Although it has a very meaty texture from the mushrooms, I agree with the others who felt it was bland. I will not be making this again without reworking it significantly.

  • ttsholland Posted: 04/24/11
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    I was disappointed by this sauce, very bland, the texture wasn't that of a true bolognese, likely needed a lot more time to simmer, I used an immersion blender to make it appear more like a bolognese which helped. Had to add red pepper flakes at the table for a bit of zing. Maybe it will improve with age.

  • mousse Posted: 10/13/11
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    Very underwhelming. Am trying to rescue the blandness now by adding umami paste, more garlic, lemon salt, balsamic syrup, a little cayenne, tomato powder, porcini powder...hoping it helps

  • crusnock Posted: 04/26/12
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    I had high hopes for this recipe, but neither my husband and I were that thrilled with it. Considering all of the other fabulous CL recipes, we won't make this one again.

  • JimMarltonNJ Posted: 03/13/12
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    Outstanding! Rich full flavors. I made this by myself for my wife and I. It didn't take very long, even with cutting the mushrooms by hand. I will be serving this to guests.

  • NancyCohn Posted: 03/17/13
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    The basic recipe was good, but I think it needed a few tweaks. First, I added some chopped carrots, and some extra salt. I also added about a teaspoon of nutmeg and a half teaspoon of cayenne. The next time I make this, I will use half and half instead of milk, the calorie difference is minute.

  • kodonnell Posted: 03/19/14
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    I was quite pleasantly surprised by this recipe. The reviews were very mixed and I was not sure how it was going to turn out. It was actually very good. I used four gloves of garlic, and added nutmeg and cayenne pepper. I used 1 oz of porcini mushrooms and only 8 oz portabella mushrooms. I served it mini penne. The sauce was even better the next day. My very picky husband gave it a thumbs up!

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