Redifarms Homestyle Golden Oyster Mushroom Bolognese

Redifarms Homestyle Golden Oyster Mushroom Bolognese


Large Sauce Pan | Good Sharp Knife | Cutting Board | Pasta Colendar | Measuring Cup


  • 4 tablespoons extra virgin olive oil

  • 16 ounces Redifarms Golden Oyster Mushrooms, thinly sliced or shredded (we prefer shredded)

  • 1 large finely diced onion

  • 4 roughly chopped garlic cloves

  • 1 diced medium carrot (measuring to about 1 cup)

  • 2 small diced ribs of celery

  • 4 tablespoons of tomato paste

  • 1 cup dry red wine

  • 1-ΒΌ cups mushroom broth OR vegetable broth

  • 1 28-ounce can of whole tomatoes with juice

  • 2 teaspoons dried oregano

  • 1 bay leaf

  • 1-2 tablespoons soy sauce (optional)

  • Pinch of crushed chili flake (optional)

  • Kosher salt, to taste

  • Freshly cracked black pepper, to taste

  • 1 pound of your favorite pasta

  • Chopped parsley, for serving

  • Freshly grated parmesan or nutritional yeast, for serving


  1. In a large saucepot with a lid, heat extra virgin olive oil over medium-high heat. Add shredded Redifarms Golden Oyster mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown about 5 minutes. Add diced onion and cook, stirring occasionally, until softened, about 2-3 minutes.

  2. Add garlic, carrot, and celery, and cook until softened an additional 3-5 minutes. Stir in tomato paste and cook until fragrant, about 1 minute.

  3. Add red wine and simmer, stirring constantly, until evaporated and thickened, 2-4 minutes. Add mushroom broth and simmer until reduced by half, about 3-4 minutes.

  4. Stir in tomatoes with juice, dried oregano, bay leaf, and 1 tablespoon of soy sauce (optional). Stir together and break up the whole tomatoes with a spoon. Reduce heat to low and cover the sauce pot. Simmer the sauce, stirring occasionally, until thickened, about 45-60 minutes.

  5. When the sauce is done, season to taste with kosher salt, freshly cracked black pepper, and a pinch of crushed red chili flake (optional). Break up any large remaining pieces of tomato and remove the bay leaf.

  6. Cook pasta of choice in salted boiling water according to package directions until al dente. Drain and reserve the pasta.

  7. To serve, toss pasta with sauce and top with chopped parsley and freshly grated parmesan or nutritional yeast (for vegans). Enjoy!

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