Mushroom bolognese
Anyone else craving ALL the comfort food right now? All I've been wanting the past few weeks are carbs, carbs, carbs.
Well, who am I to deprive you of what you want? Here's a dish that gives you all the comfort in carbs BUT manages to do it in a pretty healthy (or healthy-ish, or healthy-er) way!
This mushroom bolognese has a ton of that meaty goodness in a tradition bolognese but without the meat (and without the many many hours of cooking time).
Mushrooms are one of my favorite ingredients in dishes, and I love how their flavor and texture works so perfectly in this bolognese sauce.
I won't deceive to you and say "this tastes just like a meat sauce!" because that's a straight up lie. But that's fine. It's not SUPPOSED to taste like a meat sauce. It's supposed to taste like a delicious, hearty, savory and umami-packed mushroom sauce.
Oh, and if you're gluten free or trying to cut down the carbs, I can say from experience this sauce goes great on some zoodles. Talk about a healthy veg on veg main dish!
Yours in craving all the comfort foods,
Jacqueline
Mushroom bolognese sauce, from Annie's Eats
You may find yourself with a bit more sauce, as it may be more than enough for the 1 pound of pasta. But nobody ever gets sad about some delicious leftovers!
Ingredients
2 pounds cremini mushrooms, trimmed and quartered
1 carrot, peeled and chopped
1 yellow onion, peeled and chopped
1 (28 oz.) can whole peeled tomatoes
3 TBSP unsalted butter
½ oz. dried porcini mushrooms, rinsed and minced
3 cloves garlic, minced or pressed
1 tsp sugar
2 TBSP tomato paste
1 cup dry red wine
½ cup vegetable broth (or beef broth if you'd prefer)
1 TBSP soy sauce
½ tsp kosher salt
¼ tsp pepper
3 TBSP heavy cream (I didn't use this, as I rarely have cream on hand, but throw a splash in if you do)
1 pound pasta
Freshly grated Parmesan, for serving
Directions
Well, who am I to deprive you of what you want? Here's a dish that gives you all the comfort in carbs BUT manages to do it in a pretty healthy (or healthy-ish, or healthy-er) way!
This mushroom bolognese has a ton of that meaty goodness in a tradition bolognese but without the meat (and without the many many hours of cooking time).
Mushrooms are one of my favorite ingredients in dishes, and I love how their flavor and texture works so perfectly in this bolognese sauce.
I won't deceive to you and say "this tastes just like a meat sauce!" because that's a straight up lie. But that's fine. It's not SUPPOSED to taste like a meat sauce. It's supposed to taste like a delicious, hearty, savory and umami-packed mushroom sauce.
Oh, and if you're gluten free or trying to cut down the carbs, I can say from experience this sauce goes great on some zoodles. Talk about a healthy veg on veg main dish!
Yours in craving all the comfort foods,
Jacqueline
Mushroom bolognese sauce, from Annie's Eats
You may find yourself with a bit more sauce, as it may be more than enough for the 1 pound of pasta. But nobody ever gets sad about some delicious leftovers!
Ingredients
2 pounds cremini mushrooms, trimmed and quartered
1 carrot, peeled and chopped
1 yellow onion, peeled and chopped
1 (28 oz.) can whole peeled tomatoes
3 TBSP unsalted butter
½ oz. dried porcini mushrooms, rinsed and minced
3 cloves garlic, minced or pressed
1 tsp sugar
2 TBSP tomato paste
1 cup dry red wine
½ cup vegetable broth (or beef broth if you'd prefer)
1 TBSP soy sauce
½ tsp kosher salt
¼ tsp pepper
3 TBSP heavy cream (I didn't use this, as I rarely have cream on hand, but throw a splash in if you do)
1 pound pasta
Freshly grated Parmesan, for serving
Directions
- In a food processor, pulse the mushrooms until the pieces are no larger than ½-inch. (Do this in batches if necessary so that they are evenly chopped.) Transfer to a large bowl. Place the carrot and onion in the now empty food processor and pulse until finely chopped, 5-7 pulses. Transfer to the bowl with the mushrooms.
- Add the tomatoes and their juices to the food processor and pulse until chopped fine, 6-8 pulses. Set aside separate from the rest of the vegetables.
- Melt butter in a large Dutch oven over medium heat. Add the chopped vegetables along with the porcini mushrooms. Cover and cook, stirring occasionally, until they release their liquid, about 5 minutes. Uncover, increase the heat to medium-high and cook until the liquid has evaporated and vegetables begin to brown, 12-15 minutes.
- Add the garlic and sugar to the pot and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1 minute. Gradually stir in the wine, bring to a simmer and let cook until nearly evaporated, about 5 minutes. Stir in the processed tomatoes, vegetable broth, soy sauce, salt, and pepper and bring the mixture to simmer. Reduce the heat to medium-low and cook until the sauce has thickened but is still moist, about 8-10 minutes. Remove from the heat and stir in the cream.
- Meanwhile, bring a large pot of water to boil and cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water. Return the pasta to the pot. Toss with the sauce until well combined. Season to taste with additional salt and pepper and adjust consistency, if needed, with the reserved pasta water. Serve warm with freshly grated Parmesan.
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