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!