Prep the Vegetables:

• Clean and finely chop the mushrooms. The finer you chop them, the more they will resemble the texture of ground meat.
• Dice the onion, garlic, carrots, and celery into small, even pieces.

Sauté the Aromatics:

• Heat the olive oil in a large skillet or Dutch oven over medium heat.
• Add the onion and garlic and sauté until the onion becomes soft and translucent, about 3-4 minutes.
• Add the carrots and celery and cook for another 5 minutes, stirring occasionally, until the vegetables soften.

Cook the Mushrooms:

• Add the chopped mushrooms to the pan, stirring to combine. Cook the mushrooms for 8-10 minutes, allowing them to release their moisture and shrink. The mushrooms should begin to brown and develop a savory aroma.

Add Herbs and Seasonings:

• Stir in the oregano, basil, thyme, and red pepper flakes (if using). Cook for another minute, letting the herbs release their flavor.

Deglaze with Wine (Optional):

• Pour in the red wine (if using) and stir to scrape up any browned bits from the bottom of the pan. Let it cook for 2-3 minutes until the wine has reduced by half.

Add Tomatoes and Simmer:

• Stir in the crushed tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer.
• Add the soy sauce or tamari, balsamic vinegar, and maple syrup (if using) for added umami and balance. Season with salt and pepper to taste.
• Let the sauce simmer over low heat for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together.

Cook the Pasta:

• While the sauce is simmering, cook your pasta according to the package instructions in a large pot of salted water. Drain the pasta, reserving a little pasta water if you want to thin the sauce later.

Combine and Serve:

• Toss the cooked pasta with the Mushroom Bolognese sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
• Serve hot, garnished with fresh basil or parsley.