Mushroom Bolognese
Ingredients
- 2 tbsp e.v olive oil
- 2-3 tbsp butter, vegan
- 1 lb mixed mushrooms, about 500g cremini, Bella chanterelle, white. (No Shiitake please), wiped clean, tough stem removed and minced or finely chopped
- 1 medium onion finely chopped
- 2-3 medium ribs celery finely chopped
- 1 medium carrot finely chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup Marinara sauce
- ½-¾ cup oat milk or any plant based milk
- ½ cup red wine optional
- 1 tsp Italian herb mix or oregano
- ½ tsp chili flakes
- 1 tsp fennel seeds lightly pounded or crushed
- 12-14 oz spaghetti or any long pasta
- sea salt and black pepper as needed
- grate parmesan cheese, for serving
- fresh flat parsley, for serving
Instructions
- Heat a large Dutch oven over medium heat, warm the olive oil. Once hot, add the chopped onion, celery, carrot and garlic and cook for 5 minutes until softened.
- Add the butter, chopped mushrooms and a few pinches of sea salt. Stir and cook the mushrooms down stirring until most of the moisture is cooked out. About 8-10 minutes.
- Add the tomato paste, milk, wine, marinara sauce, oregano or Italian herb mix, fennel and red pepper flakes. Stir and cook again for another 10 minutes to reduce, stirring occasionally. Taste for salt and pepper, adjust accordingly.
- Turn the heat to low and simmer for another 10 minutes. The texture should be saucy continue to cook if you’d like it thicker.
- While the sauce cooks, cook the pasta according to instructions. Drain out most of the water, saving enough to keep the pasta from drying out.
- Divide the pasta and sauce into each bowl, mix and serve garnished with parmesan and fresh parsley..
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