Fresh Mycelium Bolognese – By Chef Karen McAthy

1 minute read

A slow-simmered, hearty bolognese crafted with Maia Farms’ oyster mushroom mycelium-based Fresh™ and Ultra™. Together, they create a deeply satisfying texture and rich umami flavour that rivals traditional meat sauces. High in protein, fibre, and iron, this plant-forward version is nutrient-rich, clean-label, and made to perform.

Level

Medium

Total

45–50 minutes

Active

15 minutes

Servings

4–6 servings

Ingredients

2 tbsp olive oil
1 stalk celery, diced
1 large carrot, diced
1 small onion, finely chopped (optional)
1 cup Maia Farms Ultra™ (textured protein)
1 cup Maia Farms Fresh™ (fresh mycelium ingredient)
1 cup vegetable stock (or more as needed)
Salt, to taste (use sparingly)
Pasta, to serve
Fresh herbs or parmesan, for garnish (optional)

Cook's Notes

Combining Maia Farms’ oyster mushroom Fresh™ with Ultra™ delivers a meaty texture and satisfying bite, making it a perfect replacement for ground beef. You can also use our FORMS in place of FRESH. Naturally high in digestible protein, fibre, and iron, this clean-label sauce proves that comfort food can be both nourishing and sustainable.

Directions

Watch how to make this recipe.

Sauté aromatics: Heat a pan over medium heat and add olive oil. Once it begins to ripple, add celery and carrot. Cook until soft and fragrant.
Add Maia Fresh™: Break up the Fresh™ mycelium slightly and stir into the vegetables.
Add Maia Ultra™: Mix in Ultra™ directly—no prehydration needed. Stir to combine evenly.
Simmer: Add vegetable stock and stir gently. Allow to simmer on medium-low heat for 35–40 minutes. Slow cooking builds body and depth.
Season: Add salt sparingly and adjust to taste.
Serve: Spoon over pasta and top with herbs or parmesan.