Recipiyo’s Divine Mushroom Bolognese Extravaganza
Experience a vegetarian twist on the classic Bolognese with Recipiyo’s Mushroom Bolognese. This hearty and flavorful dish replaces meat with succulent mushrooms for a delightful culinary journey.
Ingredients:
For the Mushroom Bolognese:
– 450g mushrooms (cremini or a mix), finely chopped
– 1 onion, finely diced
– 2 carrots, grated (about 200g)
– 2 celery stalks, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes (about 800g)
– 120ml red wine (optional)
– 240ml vegetable broth
– 2 tablespoons tomato paste
– 2 teaspoons dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 30ml olive oil
For the Pasta:
– 450g spaghetti or your favorite pasta
– Salt for boiling
Instructions:
1. Sauté Vegetables:
– In a large pot, heat olive oil over medium heat. Sauté onions, carrots, celery, and garlic until softened.
2. Add Mushrooms:
– Add finely chopped mushrooms and cook until they release their moisture and become golden brown.
3. Create the Sauce:
– Pour in crushed tomatoes, red wine (if using), vegetable broth, tomato paste, oregano, basil, salt, and pepper. Simmer over low heat for at least 30 minutes.
4. Cook the Pasta:
– Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Drain.
5. Combine and Serve:
– Mix the cooked pasta with the Mushroom Bolognese sauce. Serve hot, garnished with fresh basil and grated Parmesan.
Nutrition Facts for Mushroom Bolognese:
– Serving Size: 1 cup
– Calories: 250
– Protein: 8g
– Carbohydrates: 45g
– Fat: 5g
– Fiber: 7g
Kitchen Tips:
– Mushroom Selection: Use a mix of mushrooms for depth of flavor – cremini, shiitake, and oyster mushrooms work well.
– Wine Substitute: Replace red wine with additional vegetable broth for a non-alcoholic version.
FAQs for Mushroom Bolognese:
Q1: Can I use other types of mushrooms?
A1: Absolutely! Experiment with different varieties to discover your favorite blend.
Q2: How do I make it vegan?
A2: Ensure the wine used is vegan, or omit it altogether. Check vegetable broth ingredients for animal products.
Q3: Can I freeze Mushroom Bolognese?
A3: Yes, freeze in an airtight container for up to 3 months. Thaw and reheat on the stove.
Q4: Is there a gluten-free pasta option?
A4: Yes, use gluten-free pasta to make the dish gluten-free.
Q5: Can I add other vegetables?
A5: Certainly! Bell peppers, zucchini, or spinach make great additions.
Q6: How can I enhance the umami flavor?
A6: A dash of soy sauce or Worcestershire sauce can deepen the umami notes.
Delight in the rich and satisfying taste of Recipiyo’s Mushroom Bolognese – where meatless Mondays become a culinary celebration! 🍝🍷 #MushroomBolognese #RecipiyoDelights