Mushroom Bolognese

Posted on 1 min read

We’d like to introduce you to a super delicious vegan recipe to try out today: mushroom Bolognese! The walnut kernels, together with wholemeal pasta, provide a boost of protein and the red wine, in combination with the garlic, gives the dish a great depth. Give it a try!

Mushroom bolognaise
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Rezept drucken
Servings Prep Time
4 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
60 minutes
Mushroom bolognaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 servings 15 minutes
Cook Time
60 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
60 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Rinse the dried porcini well and cover with water. Soak them for approximately 45 minutes, drain well and collect the juice. Chop the porcini and set aside.
  2. Heat the olive oil in a large pan and fry the onion, garlic, carrots and celery for 5 minutes.
  3. Add the walnuts, fresh and dried mushrooms and cook for 5 more minutes.
  4. Add the tomato paste and sauté. Deglaze with the red wine and reduce completely.
  5. Add the mushroom juice, tomato coulis and oregano. Season to taste.
  6. Bring the sauce to the boil, then lower the heat and cover to simmer for 45 minutes, stirring occasionally.
  7. Serve with 400 g pasta of your choice.

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