Name: Pioppino Bolognese over Pappardelle
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 12 oz Pioppino mushrooms, finely chopped (food processor pulse OK); 3 Tbsp olive oil; 1 small onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 4 cloves garlic, minced; 2 Tbsp tomato paste; 1/2 cup dry red wine; 1 (28 oz) can crushed San Marzano tomatoes; 1 Tbsp soy sauce (umami booster — trust it); 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1 bay leaf; 1 Parmesan rind (optional); Salt + pepper; 12 oz pappardelle pasta; Grated parmesan + torn basil, to finish

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Pioppino Bolognese over Pappardelle

Vegan swaps inside

Pioppino's deep, savory body builds a mushroom bolognese with real depth — finely chopped and slow-simmered with tomato, wine, and a hit of soy for umami. Spoons onto pappardelle like ragù.

15min Prep

45min Cook

60min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Make it vegan

The pioppino is already replacing the meat — confirm no beef stock is added (use vegetable instead). Skip parm or use vegan parm. Use dried eggless pappardelle.

MotorSpores test kitchen

Steps

Heat 2 Tbsp olive oil in a heavy Dutch oven over medium-high. Add chopped Pioppino. Sauté 8 minutes until moisture cooks off and mushrooms brown. Move to a plate.

Add remaining 1 Tbsp oil, then onion, carrot, celery. Sauté 6 minutes until soft. Add garlic 30 seconds.

Stir in tomato paste; cook 2 minutes until brick-red.

Pour in wine, scrape the bottom, simmer 2 minutes.

Return the Pioppino to the pot. Add crushed tomatoes, soy sauce, oregano, pepper flakes, bay leaf, parmesan rind. Stir.

Reduce to a slow simmer. Cook uncovered 30 minutes, stirring every 8 minutes, until thick. Season.

Cook pappardelle in well-salted water to al dente. Drain, reserving 1/2 cup pasta water.

Toss pasta with bolognese in the pot, splashing pasta water if it's tight. Plate. Shower with parmesan + basil.

Pioppino Bolognese over Pappardelle

Steps

Other ways to cook Pioppino

Pioppino Pasta al Pomodoro with Chili & Basil

Pioppino + French Lentil Winter Stew