Mushroom Bolognese

[shain]

It's a bit involved, but I think it's worth it. You also end up with a lot of sauce that can be frozen.

I don't think that it tastes like meaty Bolognaise sauce - but it hits the same spot.

 

Sauce for 800-900g pasta (dry weight). I really suggest a hearty pasta shape, preferably fresh.

 

2-3 tbsp butter, or oil if vegan

120 g (lightly) toasted walnuts soaked and washed, then chopped quite finely

2 medium carrots, very finely chopped (250g)

1 medium onion, finely diced (150g)

5 celery stalks, finely diced (100g sans leaves)

50g tomato passata

700g mushrooms, finely chopped (portabella, button, champignon - all are the same)

2/3 cup dry wine, not acidic

6 tomatoes, crushed (fresh or canned, I don't bother with peeling)

apx 1.5 cups milk (or a vegan milk sub of your choice)

5 garlic cloves, minced

7 bay leaves

apx 10 sage leaves, finely chopped

1 tsp oregano

chili to taste

5 tsp nutritional yeast (it's a must here, IMO it's a really useful ingredient, even in non-vegan/vegetarian cooking)

Salt to taste

A handful of chopped basil (25g)

A handful of chopped parsley (25g)

Plenty of pepper

A generous grating of nutmeg

 

Parmesan for serving

 

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- Soak the walnuts in water and wash well.

- Cook the carrot in the butter and a bit of water until starting to soften.

- Add the onion and cook for 7 minutes or so.

- Add the celery and cook until the vegetables are all quite soft, but not yet browned.

- Add the tomato passata and cook until slightly dried out.

- Add the mushrooms and cook until their liquid is evaporated and they are getting some color.

- Add wine and cook until all of the alcohol is evaporated.

- Add milk, crushed tomatoes, garlic, bay leaves, sage, oregano, chili, yeast, salt.

- Cover and cook for 30 minutes or so.

- Taste and adjust.

- Remove from heat.

- Add herbs, pepper and nutmeg.

- Cook pasta, mix well with an appropriate amount of sauce.

- Serve with Parmesan cheese.

 

 

Edited December 18, 2021 by shain (log)

[Margaret Pilgrim]

Looks and sounds great!   I remember many years ago making a similar intense mushroom ragu for a  little Friday night dinner party.    One guest took a bite and no more, finishing everything else on his plate.    The next day his wife explained that he couldn't/didn't eat meat on Friday.    She was astounded when I told her that "that wasn't meat!"    This is a very substantial dish that will satisfy hide-bound meat eaters..