Shiitake Spaghetti Bolognese

  • Shiitake
  • Mushroom

Prep Time: 10

Cooking Time: 45

This mushroom packed version of bolognese sauce freezes well if you have leftovers.


  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 1 teaspoon salt
  • 2 sticks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 200g shiitake mushrooms, sliced
  • 250g portabello mushrooms, chopped
  • half a cup chopped parsley
  • 3 cloves garlic, finely chopped
  • 3 tablespoons tomato paste
  • half a cup red wine, optional
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can lentils, drained
  • 250mls vegetable or mushroom stock
  • salt and pepper to taste
  • to serve, spaghetti, fresh basil and parmesan cheese


  1. Heat 2 tablespoons of the olive oil in a heavy based saucepan, over a medium/low heat. Add the onions and salt and cook, stirring occasionally for 10 minutes. Add the celery and carrots and cook another 20 minutes.
  2. Add the remaining 2 tablespoons of oil to the onions along with the mushrooms, parsley and the garlic and cook for 10 minutes.
  3. Add the tomato paste and cook, stirring for 3 minutes. Add the wine if using, bring to the boil, boil for 2 minutes the add the tomatoes, lentils and stock.
  4. Bring to the boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper to taste.

Serving Suggestions.

Serve over pasta with fresh basil and parmesan.

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