Mushroom Bolognese
by Christina Valagao
This recipe is completely plant based making it the perfect vegan recipe for your meatless dinners. Mushrooms are the star, to the blind eye, even the biggest meat lover could be fooled. The combination of different mushrooms and aromatics make this a perfect dupe for your beloved Bolognese. This recipe can be used as a pasta sauce, ravioli filling, mixed into stir fries, dumpling fillings… the list goes on.
|
Ingredients:
- 1 large shallot, diced fine
- 1 large white onion, diced fine
- 6 garlic cloves, minced
- 4 celery stalks, diced fine
- 3 carrots, diced fine
- 3 TBSP of extra virgin olive oil
- 2 portobello mushrooms
- 3 king oyster mushrooms
- 10 cremini mushrooms
- 10 white button mushrooms
- 3 oyster mushrooms
- 6 shiitake mushrooms
- 2 TBSP Kosher Salt
- 1/3 cup umami powder
- 1 TBSP Spice 2.0
- 2 TBSP soy sauce
- 2 tsp porcini powder
- 3/4 cup tomato paste (1 tube)
- 500g of Mafaldine pasta
- 2 cups red wine
- 10 springs thyme
- 3 bay leaves
- Fresh basil, to garnish
- Fresh grated parmesan, to garnish (optional-if vegan, use vegan parmesan or omit)
Method:
1. Heat a heavy bottom pan, with olive oil on medium heat. Add shallot, onion, garlic, celery, salt and pepper. Cook until translucent, about 5-8 minutes.
2. Meanwhile, add mushrooms to a food processor and pulse so they are coarsely ground. (Size of large peas). Add mushrooms to the onion mixture and stir. Add your salt, spice 2.0, porcini powder and tomato paste, cook until fragrant. Add your red wine and deglaze the pan. Bring to a boil to cook off the alcohol. Add thyme, bay leaves reduce heat to simmer and place the lid on to reduce for 3-4 hours. Taste and season with salt and pepper accordingly.
3. Serve with Malfaldine pasta and garnish with fresh basil, parmesan and fresh pepper.
4. Serves 6-8 as a main course.
Copyright (c) Christina Valagao 2023
2. Meanwhile, add mushrooms to a food processor and pulse so they are coarsely ground. (Size of large peas). Add mushrooms to the onion mixture and stir. Add your salt, spice 2.0, porcini powder and tomato paste, cook until fragrant. Add your red wine and deglaze the pan. Bring to a boil to cook off the alcohol. Add thyme, bay leaves reduce heat to simmer and place the lid on to reduce for 3-4 hours. Taste and season with salt and pepper accordingly.
3. Serve with Malfaldine pasta and garnish with fresh basil, parmesan and fresh pepper.
4. Serves 6-8 as a main course.
Copyright (c) Christina Valagao 2023
