Vegan Mushroom Bolognese Dinner Kit for 2-3

This kit provides you with everything you need to prepare a deliciously decadent Rigatoni Mushroom Bolognese that’s completely vegan! Also included are the components of a Little Gem lettuce salad for a side dish as well as crisp fennel pollen grissini breadsticks.

Chef Bryan Voltaggio is one of the most recognized and well-respected chefs in America these days, thanks in no small part to being named runner-up in three seasons of “Top Chef.” But he’s much more than just a celebrity chef: he trained under the renowned Charlie Palmer, and his fine dining restaurant, Volt, opened in 2008 and earned him a James Beard Award nomination for Best Chef Mid-Atlantic. During the coronavirus pandemic, Voltaggio decided to reinvent Volt to focus on simple, super-comforting dishes, and Thacher & Rye was born. At Thacher & Rye, located inside a stately old brownstone in his hometown of Frederick, Maryland, Voltaggio and his team are using simple, seasonal ingredients to craft a menu of familiar favorites prepared with the deft hand and skillful approach of a fine dining master.

More Details

This package serves 2-3 people and includes

  • Vegan Mushroom Bolognese Rigatoni
    • Rigatoni Pasta (1 lb.)
    • Mushroom Bolognese (16 oz.)
    • Roasted Hen of the Woods Mushrooms (4 oz.)
    • Cashew Parmesan (2 oz.)
  • Little Gem Salad
    • Little Gem Lettuce (8 oz.)
    • Market Vegetables (Shaved Fennel, Shaved Turnips, Carrots, Red Onions) (12 oz.)
    • Sherry Vinaigrette (1.5 oz.)
  • Fennel Pollen Grissini Breadsticks (2 oz.)
  • Choose to add 2 Chocolate Chip Cookies!
  • Cookies are not vegan

Ingredients

  • Rigatoni – Semolina Flour, Water
  • Mushroom Bolognese – Sanmarzano Tomatoes, Button Mushrooms, Onion, Celery, Garlic, Red Wine, Red Wine Vinegar, Soy Sauce, Tomato Paste, Salt, Pepper, Basil
  • Roasted Hen Of The Woods Mushrooms – Hen Of The Woods Mushrooms, Tamari, Galic, Shallot, Olive Oil, Sherry Vinegar
  • Cashew Parmesan – Cashews, Nutritional Yeast, Garlic Powder, Salt Salad, Garnishes, Fennel Pollen Grissini
  • Salad – Little Gem Lettuce, Shaved Fennel, Shaved Turnips, Carrots, Red Onions, Sheery Viniagrette
  • Breadsticks – Flour, Olive Oil, Yeast, Molasses, Water, Fennel Pollen, Eggs, Old Bay
  • Cookies – Flour, Brown Sugar, Sugar, Salt, Baking Soda, Eggs, Vanilla, Vanilla Paste, Choc Chips. Cookies are not vegan.

Instructions / Storage

  • Kit ships fresh with ice packs, may thaw during transit.
  • Upon arrival, store kit in the refrigerator.
  • Kit lasts up to 2-3 days in the refrigerator.

To Serve

Pasta

  • Bring 1- 1 ½ gallons of water to a boil in a large pot (be sure to season the water with a generous amount of salt).
  • Open the pasta bag and pour the contents into the pot.
  • After a few seconds, stir the pasta to be sure the noodles are not cooking together (it’s important to stir the pasta in the water every couple of minutes while cooking.).
  • Cook for 5-6 minutes or until the pasta is cooked through.

Mushrooms

  • Preheat oven to 350°F.
  • Place uncovered foil container with hen of the woods mushroom in the oven to warm (5-10 minutes) or until hot throughout.

Mushroom Bolognese

  • Heat mushroom bolognese in a large saucepan until heated through.

Assembly

  • Strain the pasta in a colander, but reserve some of the pasta water in the pan, just about ¼ cup, it does not need to be precise.
  • Add the pasta back to the pan with mushroom bolognese.
  • Bring the pasta and the sauce up to a simmer, stirring gently.
  • Season with salt and pepper and some extra virgin olive oil.
  • If desired, add 1 tsp of butter (not included) to the pan as well (this will add a little richness to the pasta dish).
  • Portion the pasta with the sauce on two plates or two coupe bowls, add hen of the woods mushrooms, and finish with cashew parmesan.
  • Serve and enjoy!

Salad

  • In a large bowl, toss greens and market vegetables with the desired amount of sherry vinaigrette.
  • Season with salt and pepper and enjoy!

Cookies

  • Preheat oven or toaster oven to 300°F.
  • Bake for 2-3 minutes.
  • Serve and enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Thacher & Rye ships Wednesday and Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

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