Winter is a time for stews, soups and sauces. Today I’m sharing a fun twist on a classic – Mushroom Bolognese (gluten-free, vegan). It’s hearty, comforting, nutrient packed and meatless.
As part of my 2018 intentions (more to come on this), I want to push myself to try new things this year. Whether it’s in my cooking, everyday routine, social activities or just mindset, I want to open myself to myself to new things, even if they seem “not me,” scary or hard.
Today’s recipe is just that – A Mushroom Bolognese
I love vegetables and am always trying to find new ways to eat less meat. But a bolognese made entirely of mushroom? Not be… at least not in the past.
If I had seen this recipe last year I would have been intrigued, scared and probably wouldn’t have made it. Will it be weird and too mushroom-y? Will it be a weird texture? Am I going to like it? Why mess with a classic?
Not in 2018!
I made this recipe and was pleasantly surprised. It’s delicious, easy and a great twist on a meat heavy classic.
My favorite thing about this recipe is the texture. It’s crazy but you end up with a soft meat-like texture from the mushrooms that is really yummy! Plus this recipe requires virtually zero chopping and takes less than 30 min! Which is AWE-SOME!
A simply made sauce that develops deep flavor and is perfect on pasta or even your favorite grain. What I’ve learned so far this year is that a mushroom bolognese is not nearly as scary as it sounds and in the end is freaken scrumptious.
Serves 6
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 1 carrot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoon unsalted butter
- 16 ounces mixed mushrooms (button, portobello, crimini), cleaned, and stemmed
- 2 ounces tomato paste
- 1/2 cup dry red wine
- 3/4 cup canned tomato or marinara sauce
- 1 teaspoon dried Italian herbs
- salt and pepper to taste
- Pinch of red pepper flakes
- 3/4 lb. Your favorite pasta
Instructions
- In a large dutch oven over medium heat, warm the olive oil. Once hot, add the chopped onion, celery, carrot and garlic and cook for 7-10 minutes until soft and translucent. Add the butter, mushrooms and a pinch of salt and freshly cracked pepper. Stir and cook the mushrooms down, stirring occasionally, until most of their water is cooked out. About 6-8 minutes.
- Add the tomato paste and wine. Stir and cook again for another 15 minutes to reduce, stirring frequently.
- Add the tomato or marinara sauce, herbs, and red pepper flakes. Give it a taste and adjust salt and pepper.
- Serve sauce over freshly made pasta topped with parmesan cheese, and parsley.
Notes
Use a combination of your favorite mushrooms for the sauce. This recipe is pretty forgiving so use what you have and like. Same with the wine, add a wine you would enjoy drinking. This sauce will save in the fridge for 3-4 days.
Recipe inspired by The Chew.
Originally posted 2018-01-09 06:49:00.
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