Vegetarian Dinner Party
08 Friday Mar 2024
Written by Gail in Dinner, Entertaining - Dinner Parties, Lunch, Sauces
Tags
#bolognese, #ericripertvegetablesimple, #mushrooms, #vegetarian, dinnerparty, vegetariandinnerparty
Here is a simply delicious vegetarian dinner party menu that is a hit with everyone…even your biggest meat fans will be raving about this mushroom bolognese. In fact, I am serving this menu at my Oscar Dinner Party this weekend.
Great Aperitivo for the Oscars is Popcorn tossed with yuzu salt and lemon zest, served with a glass of champagne, of course!
Menu
Aperitivo – A bubbly beverage served with small dishes of olives, nuts or cheeses.
Antipasti – An impressive Bruschetta
Primi – Mushroom Bolognese
Insalata – Fresh Green Salad
Dolce and Caffe – Affogato
Dinner Plan
- Start your dinner with an Aperitivo! This course may consist of bubbly beverages such as spumante, prosecco, or champagne, or wine. The aperitivo is also the appetizer course; small dishes of olives, nuts or cheeses may be available for diners to nibble on while they wait for the next course.
- Next serve an Impressive Bruschetta Antipasti (recipe below).
- Then move on to your Mushroom Bolognese paired with a delicious red wine (suggestions below).
- Serve a fresh green salad on the side or as a Insalata course after the bolognese.
- Finish the dinner with an Affogato Dessert which is a great way to combine a dessert and coffee!(recipe below).
Enjoy every minute!
Tomato Bruschetta
These are pronounced "broo·skeh·tuh".
Ingredients
- 8 slices crusty multigrain bread
- 2 cups tomatoes (can use cherry tomatoes), chopped
- 1 cup green or black olives, chopped
- 1 small shallot finely chopped (optional)
- ½ cup basil leaves, chopped
- 2 large Bocconcini (fresh mozzarella) or chèvre cheese
- 2 cloves garlic, sliced in half
- 3 tablespoons olive oil, extra virgin
- Sea salt and freshly ground pepper
Instructions
- Heat a non-stick pan, add 1 tablespoon of olive oil and brown the bread on both sides until it gets crunchy.
- Wash tomatoes and chop them into small dices, then place in a bowl, season with sea salt, fresh cracked pepper, chopped basil. Add 2 tablespoon of olive oil or avocado oil. Add chopped green or black olives. Add chopped shallots.
- Cut mozzarella into thin slices, dry with kitchen paper towel and set aside.
Assemble the Bruschetta
- Peel garlic, cut in half, rub cut side of garlic onto the warm bread slices.
- Top toasted bread with thin slices of mozzarella cheese or coat with chèvre goat cheese.
- Top with tomato mixture.
- Garnish with chopped basil.
Notes
I have been making these bruschetta with chèvre goat cheese instead of mozzarella and it really takes them over the top in flavour.
Tried this recipe?Let us know how it was!
Mushroom Bolognese
I love my Vegetable Simple Cookbook by Eric Ripert and this is his vegetable bolognese recipe. It is a favourite of mine!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot finely chopped
- 1 garlic clove finely chopped
- 4 cups shitake mushrooms ground or pulsed in a food processor
- 2 cups maitake mushrooms ground or pulsed in a food processor (about 1 1/2 loosely packed cups)
- Sea salt and freshly ground black pepper
- 1 cup red wine (can substitute red wine vinegar or white wine) reduced to 1/4 cup
- 1 teaspoon Worcestershire sauce
- 16 ounces canned tomatoes pureed in a food processor
- 1 teaspoon Hot Sauce or chili flakes
- 1 teaspoon oregano
- 12 ounces tagliatelle, spaghetti or pasta of choice
- 1/2 cup freshly grated Parmesan cheese
- chopped basil for garnish
Instructions
- Chop the mushrooms in a food processor or by hand.
- In a pot, heat the olive oil over medium heat. Add the shallot and garlic, reduce the heat to low, and cook the vegetables for 3 or 4 minutes.
- Add the mushrooms to the vegetables and stir well, add oregano, season with salt and pepper. Increase the heat to medium and cook for 5 minutes until the mushroom liquid releases and begins to reduce.
- Add the red wine, worcerstershire sauce and cook until the mixture is nearly dry. Add the tomatoes, reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally. Add the chili flakes or hot sauce. Adjust the seasoning with salt and pepper to taste, cover, and keep warm while you cook the pasta.
- Bring a large pot of water to a boil. Add a large pinch of salt, add the pasta, and cook to al dente, according to the package directions.
- Drain the pasta and divide it among four warmed bowls. Ladle the sauce over each portion of pasta and serve. Garnish with parmesan.
Tried this recipe?Let us know how it was!
Affogato
- 1 ounce hot espresso
- 2 scoops of ice cream
- 1 tbsp of frangelico, amaretto or other liquor (optional)
- Brew hot espresso (1 ounce for a single shot).
- Put a scoop of ice cream in a glass.
- Pour hot coffee and the liquor over the ice cream.
- Eat with a spoon or sip slowly.
Italian Red Wine suggetions to go with your Mushroom Bolognese – these will take your dinner party over the top!
- Il Molino Di Grace Toscana Il Volano 2019
- Tenuta Sette Cieli Toscana Yantra 2019
- Mastrojanni Cabernet Sauvignon-Sangiovese Toscana San Pio 2017
- Poggio Al Tessoro Toscana Mediterra 2019
- Ruffino Toscana Modus 2017
Italian Inspired Dinner Gift Basket
I love to create dinner gift packages for friends and family. This mushroom bolognese recipe is perfect for an Italian dinner gift basket!
Prepare the Mushroom Bolognese Sauce and simply organize the following items in a lovely basket tied with a big beautiful ribbon!
- 1 Mason Jar filled with Mushroom Bolognese Sauce (recipe above)
- 1 Package of good quality Italian Pasta
- 1 block of good quality Parmesan
- Fresh Basil
- Italian ciabatta or focaccia bread
- Bottle of Red Wine
- Napkins/Candles