Mushroom Bolognese
Mushroom Bolognese: A Meat-Free Marvel
Who says Bolognese needs meat? This recipe is a hearty, flavorful dish that’s perfect for vegetarians and meat-lovers alike. It’s packed with umami goodness from a variety of mushrooms and rich, savory flavors. Ingredients:
Olive oil
Onion, choppedCarrot, choppedCelery, choppedGarlic, mincedDried oreganoDried thymePortobello mushrooms, slicedCremini mushrooms, slicedWhite button mushrooms, slicedDried porcini mushrooms, reconstitutedVegetable brothCanned crushed tomatoesRed wineTomato pasteSalt and pepperDried pasta (like rigatoni or penne) Let’s Cook!
Sauté the Aromatics:1. Heat olive oil in a large, deep skillet over medium heat.
2. Add onion, carrot, and celery. Cook until softened, about 5-7 minutes.
3. Stir in garlic, oregano, and thyme. Cook for 30 seconds more.
Build the Flavor Base:1. Add sliced portobello, cremini, and white button mushrooms to the skillet. Cook until golden brown and most of the liquid has evaporated.
2. Stir in reconstituted porcini mushrooms and their soaking liquid.
3. Pour in vegetable broth, crushed tomatoes, red wine, and tomato paste.
4. Season with salt and pepper to taste.
Simmer and Serve:1. Bring the sauce to a boil, then reduce heat and simmer for at least 30 minutes, or up to 2 hours for a richer flavor.
2. Cook your pasta according to package directions.
3. Toss the cooked pasta with the mushroom Bolognese sauce.
4. Serve immediately with grated Parmesan cheese, if desired.
Tips: For a deeper flavor, roast the mushrooms in the oven before adding them to the sauce.
Add a splash of balsamic vinegar for extra tang.Serve with a side salad or crusty bread.Enjoy your meat-free masterpiece!This recipe is a great starting point, feel free to experiment with different types of mushrooms, herbs, and spices to create your own unique version of Mushroom Bolognese.
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