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Wild Mushroom Bolognese

  • Yield: 6 servings


  • 2 tablespoons olive oil
  • 1 pound grilled assorted wild mushrooms, such as shiitake, oyster, and portobello, cut into 1/2-inch dice
  • 3/4 cup chopped yellow onions
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1/2 cup Madeira
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (28-ounce) can whole tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 cup water
  • 1 teaspoon fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 pound pasta rags, cooked al dente
  • Pecorino Romano, shaved with a vegetable peeler


  • In a medium pot, heat the oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. Add the Madiera and cook until reduced, 3 minutes. Add the tomato paste, salt and pepper, and cook, stirring, for 30 seconds. Add the tomatoes, sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning, to taste. Add the pasta and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.