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!
Ingredients
- 20 g dried porcini mushrooms
- 1 onion chopped
- 2 tbsp olive oil
- 4 garlic cloves chopped
- 2 carrots cut into slices
- 1 stalk celery cut into pieces
- 50 g walnuts coarsley chopped
- 200 g mushrooms washed and chopped
- 200 g chanterelles washed and chopped
- 1 tbsp tomato paste
- 20 cl red wine
- 500 g tomato coulis
- 1 tsp dried oregano
Servings: servings
Units:
Instructions
- 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.
- Heat the olive oil in a large pan and fry the onion, garlic, carrots and celery for 5 minutes.
- Add the walnuts, fresh and dried mushrooms and cook for 5 more minutes.
- Add the tomato paste and sauté. Deglaze with the red wine and reduce completely.
- Add the mushroom juice, tomato coulis and oregano. Season to taste.
- Bring the sauce to the boil, then lower the heat and cover to simmer for 45 minutes, stirring occasionally.
- Serve with 400 g pasta of your choice.
What do you think?