{"id":63074,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mushroom-bolognese-with-whole-wheat-pasta\/"},"modified":"2024-10-20T12:59:42","modified_gmt":"2024-10-20T17:59:42","slug":"mushroom-bolognese-with-whole-wheat-pasta","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mushroom-bolognese-with-whole-wheat-pasta\/","title":{"rendered":"Mushroom Bolognese"},"content":{"rendered":"<div>\n<p dir=\"auto\">Craving a comforting pasta dish but looking to <a href=\"https:\/\/www.tasteofhome.com\/collection\/meals-for-new-vegetarians\/\" data-name=\"www.tasteofhome.com\/collection\/meals-for-new-vegetarians\/\" data-module=\"content engagement\" data-position=\"embedded links\">cut back on meat<\/a>? Our mushroom Bolognese is the answer. This hearty pasta topper swaps out the traditional ground meat for a medley of earthy mushrooms and vegetables, creating a satisfying dish that&#8217;s perfect for <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/collection\/52-vegetarian-dinners-for-a-year-of-meatless-mondays\/\" data-name=\"www.tasteofhome.com\/collection\/52-vegetarian-dinners-for-a-year-of-meatless-mondays\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/collection\/52-vegetarian-dinners-for-a-year-of-meatless-mondays\/\">meatless Mondays<\/a>\u00a0or any night of the week.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Plus, it&#8217;s ready in under an hour and packs so much flavor that even the most dedicated carnivores will be coming back for seconds.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Ingredients for Mushroom Bolognese\">Ingredients for Mushroom Bolognese<\/h2>\n<\/div>\n<div>\n<ul>\n<li><strong>Olive oil:<\/strong> A tablespoon of olive oil helps to saute the vegetables and build flavor in the Bolognese.<\/li>\n<li><strong>Sweet onion:<\/strong> A large finely chopped sweet onion adds a mild sweetness and depth to the mushroom Bolognese sauce.<\/li>\n<li><strong>Carrots:<\/strong>\u00a0Two medium finely chopped carrots contribute natural sweetness and texture to the sauce.<\/li>\n<li><strong>Zucchini:<\/strong>\u00a0One <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-zucchini\/\" data-name=\"www.tasteofhome.com\/article\/what-is-zucchini\/\" data-module=\"content engagement\" data-position=\"embedded links\">large zucchini<\/a> adds\u00a0bulk and nutrition\u00a0to the sauce.<\/li>\n<li><strong>Mushrooms:<\/strong> Baby portobello mushrooms provide a meaty texture and umami flavor to the Bolognese.<\/li>\n<li><strong>Garlic:<\/strong>\u00a0Three minced garlic cloves offer a fragrant and aromatic note.<\/li>\n<li><strong>Wine:<\/strong> 1\/2 cup of <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\">dry red wine<\/a> adds depth and complexity to the sauce. Alternatively, you can swap it with chicken broth to keep the sauce alcohol-free.<\/li>\n<li><strong>Tomatoes:<\/strong> Canned crushed and diced tomatoes serve as the rich base for the mushroom Bolognese sauce.<\/li>\n<li><strong>Parmesan cheese:<\/strong> Half a cup of grated Parmesan adds a nutty, salty flavor to the sauce and helps thicken it.<\/li>\n<li><strong>Seasonings<\/strong>: Dried oregano, black pepper, red pepper flakes and nutmeg give the sauce its characteristic depth and amp up the overall flavor profile.<\/li>\n<li><strong>Whole wheat pasta:<\/strong> Uncooked whole wheat penne or rigatoni serves as the perfect base for the sauce. The pasta&#8217;s shape and texture pair well with the chunky sauce.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Directions\">Directions<\/h2>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 1: Saute the vegetables\">Step 1: Saute the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042671\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of the sauteed veggies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">In a 6-quart stockpot coated with cooking spray, heat the olive oil over medium-high heat. Add the finely chopped onion and carrots and cook until they are tender, about five to seven minutes. Then add the finely chopped zucchini, baby portobello mushrooms and minced garlic to the pot. Cook and stir until the vegetables are tender and the mushrooms have released their moisture.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 3: Deglaze with wine\">Step 2: Deglaze with wine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042672\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of degalzing with wine or chicken broth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\"><a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\" data-name=\"www.tasteofhome.com\/article\/what-is-fond\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/\">Stir in the dry red wine<\/a>\u00a0or reduced-sodium chicken broth. Bring the mixture to a boil and cook until the liquid is almost evaporated.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\"><em>Editor&#8217;s Tip:<\/em> If using wine, choose a dry red variety like Chianti or Cabernet Sauvignon for an authentic Italian flavor.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 4: Add tomatoes and seasonings\">Step 3: Add the tomatoes and seasonings<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042673\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of adding the tomatoes and seasonings.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Stir in the crushed and diced tomatoes with their juices, grated Parmesan cheese, dried oregano, pepper, crushed red pepper flakes and ground nutmeg. Bring the mixture to a boil.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 5: Simmer the sauce\">Step 4: Simmer the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042674\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of simmering the sauce.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Reduce the heat to low and cover the pot. Simmer the sauce for 25 to 30 minutes or until it has slightly thickened and the flavors have melded together. Stir occasionally to prevent sticking.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 6: Cook the pasta\">Step 5: Cook the pasta<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042675\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of the cooked pasta.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">While the sauce is simmering, cook the whole wheat pasta according to the package directions until al dente. Drain and serve with the sauce.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\"><em>Editor&#8217;s Tip:<\/em> For an extra flavor boost, reserve 1\/2 cup of the pasta cooking water before draining. Stir this starchy water into the mushroom Bolognese to help the sauce cling to the pasta.<\/p>\n<p dir=\"auto\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042676\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of the finished recipe served in a pasta bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Recipe Variations\">Mushroom Bolognese Variations<\/h2>\n<\/div>\n<div>\n<ul>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Add different vegetables:<\/strong> Try adding chopped bell peppers or baby spinach to the mushroom Bolognese sauce for extra nutrition and flavor.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Add more protein<\/strong>: For a higher protein content, add some cooked lentils to the mushroom Bolognese. Alternatively, you can also use <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/collection\/vegetarian-brand-names\/\" data-name=\"www.tasteofhome.com\/collection\/vegetarian-brand-names\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/collection\/vegetarian-brand-names\/\">plant-based meat<\/a>.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Make it nutty:<\/strong> Add a handful of chopped walnuts to the sauce for extra crunch and nutrition to your mushroom Bolognese.<\/li>\n<li class=\"list-bullet\" dir=\"auto\"><strong>Cream it up:<\/strong>\u00a0Stir in a splash of heavy cream at the end for a much richer sauce.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"How to Store Mushroom Bolognese\">How to Store Mushroom Bolognese<\/h2>\n<\/div>\n<div>\n<p dir=\"auto\">Leftovers of this mushroom Bolognese sauce can be stored in an airtight container in the refrigerator for up to three days. You&#8217;ll want to keep the sauce separate from the pasta while storing. Reheat it gently on the stovetop or in the microwave before serving with the pasta.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can you freeze mushroom bolognese?\">Can you freeze mushroom Bolognese?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, you can freeze mushroom Bolognese without the pasta. Allow the sauce to cool completely and transfer it to a freezer-safe container or zip top bag. Freeze for up to three months.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Mushroom Bolognese Tips\">Mushroom Bolognese Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042677\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Mushroom-Bolognese_TOHD24_87880_EricKleinberg_7.jpg?fit=700%2C1024\" alt=\"Taste Recipes Mushroom Bolognese recipe photo of the finished recipe served in a pasta bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"What's the best pasta to serve with mushroom bolognese?\">What&#8217;s the best pasta to serve with mushroom Bolognese?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">While this recipe uses rigatoni or penne as the base for the mushroom Bolognese, you can substitute it with a variety of different pasta. Wide, flat noodles like pappardelle or tagliatelle are traditional for Bolognese. But any pasta shape that can hold the chunky sauce works well, including fusilli or even <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-potato-gnocchi\/\">homemade gnocchi<\/a>.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can you use different mushrooms in mushroom bolognese?\">Can you use different mushrooms in mushroom Bolognese?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, feel free to switch things up with whatever mushrooms you have on hand!\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\">Cremini, shiitake or button mushrooms<\/a> all work well in this mushroom Bolognese recipe to add different flavors and textures to the sauce.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"How can you make mushroom bolognese even more flavorful?\">How can you make mushroom Bolognese even more flavorful?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">To enhance the umami flavor of this sauce, add a Parmesan rind to the sauce as it simmers and remove it right before serving. You can also use dried porcini mushrooms\u2014soak them in hot water and then chop and add to the sauce along with their soaking liquid.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can you make mushroom bolognese in a slow cooker?\">Can you make mushroom Bolognese in a slow cooker?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, making this sauce in the slow cooker can save you during busy weeknights. After sauteing the vegetables and mushrooms, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for six to eight hours or on high for three to four hours.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Our hearty mushroom bolognese combines umami-rich mushrooms with signature Italian flavors for a delicious vegetarian twist on the traditional meat-based Italian classic.<\/p>\n","protected":false},"author":7061,"featured_media":2111784,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304292,305487,303966,304988,305004,303887,306848,305020,304268,307688,306297,306327,324623,304028,304005,303883,307789,307614,305031],"categories-v2":[308988,308481,308305,310796,308495,308935,308951,308478,309603,308960,259483,310663,312156,312187,309177,308609,308549,308476,310750,310591,308975],"coauthors":[340238],"recommended_recipes":[{"post_title":"Mushroom Pasta 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Pilaf","post_link":"\/recipes\/mushroom-pasta-pilaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10270_TH10039C35A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mushroom-Bolognese-with-Whole-Wheat-Pasta_EXPS_TOHD24_87880_EricKleinberg_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mushroom-bolognese-with-whole-wheat-pasta\/","name":"Mushroom Bolognese","datePublished":"2018-01-01","dateModified":"2024-10-20","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Mushroom-Bolognese-with-Whole-Wheat-Pasta_EXPS_TOHD24_87880_EricKleinberg_8.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Traditional Bolognese is meat-based, ranging from pork to pancetta. We skip the meat and load this mushroom Bolognese with baby portobellos and veggies, but don't worry, this dish doesn't skimp on flavor.","recipeIngredient":["1 tablespoon olive oil","1 large sweet onion, finely chopped","2 medium carrots, finely chopped","1 large zucchini, finely chopped","1\/2 pound baby portobello mushrooms, finely chopped","3 garlic cloves, minced","1\/2 cup dry red wine or reduced-sodium chicken broth","1 can (28 ounces) crushed tomatoes, undrained","1 can (14-1\/2 ounces) diced tomatoes, undrained","1\/2 cup grated Parmesan cheese","1\/2 teaspoon dried oregano","1\/2 teaspoon pepper","1\/8 teaspoon crushed red pepper flakes","Dash ground nutmeg","4-1\/2 cups uncooked whole wheat rigatoni or penne"],"recipeInstructions":[{"@type":"HowToStep","text":"In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated."},{"@type":"HowToStep","text":"Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened."},{"@type":"HowToStep","text":"Cook rigatoni according to package directions; drain. Serve with sauce."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Christabel Lobo"}],"nutrition":{"@type":"NutritionInformation","calories":" 369 calories","fatContent":"6g fat (2g saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"483mg sodium","carbohydrateContent":"65g carbohydrate (15g sugars","fiberContent":"12g fiber)","proteinContent":"17g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lorettalib"},"reviewBody":"This was an okay recipe.  I'll make it again, but I will add salt, at least a 1\/4 of teaspoon and maybe increase the amount of red pepper flakes to 1\/4 teaspoon.  It just needs a little more of something to add to the flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"Really tasty with a nice thick sauce.  Would go well with any kind of whole wheat pasta.Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HomeChefColleen"},"reviewBody":"This is fantastic! I didn\u2019t finely chop the veggies, I left them a little bulkier, and it was awesome. So much flavour.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ms11145"},"reviewBody":"Great for Meatless Mondays.  I also added just a pinch of salt to bring out more of the flavors.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"curlylis85"},"reviewBody":"This is a hearty, filling meatless dish.  We loved all of the flavor from the vegetables, garlic, and seasonings.  The leftovers were also great the next day!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Denny"},"reviewBody":"I made this yesterday on my wife's request. I agree with \"lorettalib\"  it needs some salt and something else to bring out the flavor. 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