Mushroom “Bolognese” on Zucchini Nests

This veggie-forward take on the classic Bolognese swaps meat for umami-rich mushrooms, tomato paste, wine, and miso to create a flavorful, brain-healthy sauce. Served on crisp-edged zucchini noodle nests, this dish delivers satisfying texture and deep flavor without heaviness.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Set an oven rack in the center position and preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

Step 2

2. Pour the boiling water over the dried mushrooms in a small bowl. Let steep for 15 minutes. Drain the mushrooms, reserving the soaking liquid, and coarsely chop when cool.

Step 3

3. Meanwhile, assemble the zucchini nests. Scoop up about ½ cup (100 g) noodles at a time, then arrange into piles, or nests, on the prepared baking sheet. Sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper, then drizzle with 1 tablespoon of the oil. Bake the nests for 10 to 12 minutes, until the zucchini noodles are soft and starting to brown around the edges.

Step 4

4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the shallot and the remaining ½ teaspoon salt and cook, stirring often, until the shallots are translucent, 4 to 6 minutes. Add the garlic, stirring until fragrant, about 30 seconds. Add the fresh mushrooms and cook, stirring often, until they are soft and starting to brown, 10 to 12 minutes.

Step 5

5. Push the mushrooms to one side of the pan and add the tomato paste to the other side. Pour in 2 tablespoons of the mushroom soaking water and whisk until smooth. Cook, stirring often, until the tomato mixture bubbles and thickens, about 2 minutes. Keeping the sautéed mushrooms to the side, stir in the rest of the mushroom soaking water plus the chopped soaked mushrooms, vegetable stock, wine, thyme, and remaining ⅛ teaspoon pepper. Pull in the mushrooms from the side to mix with the sauce, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the sauce is reduced by half, about 30 minutes.

Step 6

6. To finish the sauce, place the miso paste in a small bowl. Scoop out about ½ cup (120 ml) of the brothy part of the sauce and stir into the miso until no lumps remain. Pour the miso back into the sauce and stir to coat the vegetables. Cover the pot, turn off the heat, and let sit.

Step 7

7. To serve, use a rigid spatula to transfer two or three nests to each plate. Make a well in the center of each one with a spoon and fill with ¼ to ⅓ cup (60 to 80 ml) mushroom sauce. Sprinkle with fresh thyme leaves and Parmesan, if using.