MUSHROOM BOLOGNESE
This is an ideal dish to make whenever you're bringing both vegans and non-vegans to the table. It's delicious, feeds a crowd and looks similar to its traditional meatier counterpart but is entirely plant-based. Plus, it's light for a pasta dish, yet still filling. The combination of different mushrooms, especially the dried porcini, is delectably umami.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
- Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
- Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
- Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
- Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!
VEGETARIAN BOLOGNESE
A deliciously rich and tasty vegetarian bolognese. Perfect veggie comfort food.
Provided by Michelle Alston
Categories Dinner
Time 1h25m
Number Of Ingredients 19
Steps:
- Add the porcini mushrooms to a small bowl, cover with just boiled water and leave to soften for about 30 minutes.
- Heat the oil in a large pan, add the onion and cook for about 20 minutes over a medium heat, until the onion is soft.Then add the carrot, celery, garlic and oregano and cook for 10 minutes.
- Add the chestnut mushrooms and bell pepper to the pan. Cook for about 5 minutes then add the passata and the can of chopped tomatoes.Pour about half a cup of tap water into the passata jar or can, give it a little swirl then add to the pan.
- Now stir in the balsamic vinegar, soy sauce and drop in the bay leaves and sprigs of thyme.Drain the porcini mushrooms, reserving 3 tablespoons of the water. Add that mushroom water to the pan.
- Finely chop the porcini mushrooms then add them to the pan. Add the salt and pepper, stir well then reduce the heat to low and leave to simmer for about 20 - 30 minutes, stirring occasionally.
- Finally add the lentils then simmer again for 5 minutes.Check the seasoning now.The sauce should be nice and thick. Remove the bay leaves and thyme sprigs before serving.Serve with spaghetti or linguine, some grated vegetarian parmesan-style cheese and basil leaves.
Nutrition Facts : Calories 158 kcal, Carbohydrate 26.5 g, Protein 8.5 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 253 mg, Fiber 7.4 g, Sugar 5.1 g, ServingSize 1 serving
VEAL, PORK AND PORCINI BOLOGNESE SAUCE
Provided by Michael Chiarello : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
- Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
- Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
- Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
- Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
- Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
More about "porcini bolognese recipes"
ZITI WITH PORCINI BOLOGNESE SAUCE - COOKING CHAT
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5/5 (1)Category MainCuisine ItalianTotal Time 1 hr 50 mins
- Heat the water in a pan. When it starts to boil, remove from stove and pour over the dried porcini in a bowl that can withstand the hot water. Let the porcini soak in the water for at least 30 minutes.
- Place a sieve over a bowl and line it with a wet paper towel. Pour the mushrooms into the sieve. Reserve the porcini soaking water. Rinse the mushrooms, then coarsely chop and set aside.
- Heat 1 tablespoon olive oil in a large pot on medium heat. Add the onions, and sauté for a few minutes until they begin to soften. Add the carrots, and cook for another 5 minutes.
- Add the garlic, cook for another minute. Add another tablespoon olive oil, and gradually add the beef and ground chicken, stirring occasionally. Cook for about 10 minutes to brown the meat. Add the porcini mushrooms, and stir to combine.
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From bhg.com
5/5 (4)Calories 809 per serving
- In a 4-quart Dutch oven, bring the 8 cups water and 2 teaspoons of the salt to boiling. Place mushrooms in a small bowl; add 1 cup of the boiling water. Let stand for 15 minutes.
- Meanwhile, add escarole or spinach to the remaining boiling water. Return water to boiling; immediately drain greens in a colander and rinse with cold water. Drain well, pressing out extra liquid; coarsely chop greens and set aside. Drain mushrooms, reserving 2 tablespoons of the liquid. Chop the mushrooms; set mushrooms and liquid aside.
- In a large skillet cook, sausage, onion, garlic, and sage over medium heat until meat is browned, stirring to break up sausage. Drain off fat. Stir in wine and reserved mushroom liquid. Bring to boiling; reduce heat. Simmer, uncovered, about 7 minutes or until most of the liquid is evaporated. Add broth, marinara sauce, parsley, oil, pepper, and remaining 1/4 teaspoon sea salt. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
- Meanwhile, cook pasta in the Dutch oven according to package directions using fresh water. Reserve 1/4 cup pasta water and drain the pasta. Add pasta water, mushrooms, and cooked greens to pork mixture. Heat through; spoon over cooked pasta. Toss before serving. Top with shaved Parmesan cheese. Makes 4 to 6 main-dish servings.
MUSHROOM BOLOGNESE RECIPE | MYRECIPES
From myrecipes.com
4/5 (28)Total Time 1 hr 10 minsServings 6Calories 344 per serving
- Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.
- Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.
BOLOGNESE LASAGNA WITH PORCINI-RICOTTA FILLING | BETTER ...
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3.6/5 (28)Calories 487 per serving
- For meat sauce, in a 4-quart Dutch oven cook sausage, ground beef, onion, carrot, sweet pepper, celery, pancetta, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
- Stir in tomatoes, tomato paste, wine, dried basil and oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk and fresh basil and oregano (if using).
- Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.
- Preheat oven to 350 degrees F. To assemble, spread about 1 cup of the meat sauce in the bottom of an ungreased 3-quart rectangular baking dish. Top with three of the noodles and 2 cups of the meat sauce. Top with three more noodles and half of the Porcini-Parmesan Sauce. Repeat layering noodles, meat sauce, noodles, and Porcini-Parmesan Sauce. Top with the remaining three noodles and the remaining meat sauce.
RIGATONI WHITE BOLOGNESE WITH DRIED PORCINI MUSHROOMS
From gourmetliving.org
5/5 (2)Category PastaCuisine ItalianTotal Time 45 mins
- Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
- Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
- Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
PASTA WITH VEGETABLE BOLOGNESE | GIADZY
From giadzy.com
5/5 (1)Category Main CourseAuthor Giada De LaurentiisCalories 532 per serving
- Place the dried mushrooms in a small bowl and cover with 1 ½ cups very hot water. Set aside and let the mushrooms soften.
- Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes.
- Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add to the pan the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.
- Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the mascarpone cheese and stir until just incorporated.
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5/5 (13)Total Time 1 hrCategory VeganCalories 255 per serving
- In a large non-stick pot or frying pan, heat the olive oil and add the shiitake mushrooms. Fry on medium heat until the mushrooms change colour to a golden brown.
- Add the onion, garlic, carrots, celery and cook for about 10 minutes until the veggies are soft. If needed, add another tbsp of olive oil.
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