Porcini Bolognese Recipes

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MUSHROOM BOLOGNESE



Mushroom Bolognese image

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

2 tablespoons dried porcini mushrooms
2 1/2 tablespoons boiling water
1/2 pound cremini mushrooms, chopped
1/2 pound white button mushrooms, chopped
1/2 pound shiitake mushrooms, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
Olive oil, for the pan
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 tablespoon tomato paste
Pinch crushed red pepper flakes
Pink Himalayan salt or kosher salt and freshly ground black pepper
1/2 cup dry vegan red wine
2 tablespoons soy sauce
One 14-ounce can diced tomatoes
1 1/2 pounds dried pasta of choice
Nutritional yeast, for garnish, optional
Torn basil leaves, for garnish

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



Vegetarian Bolognese image

A deliciously rich and tasty vegetarian bolognese. Perfect veggie comfort food.

Provided by Michelle Alston

Categories     Dinner

Time 1h25m

Number Of Ingredients 19

1 tbsp olive oil
1 large onion (220g) (finely chopped)
1 large carrot (200g) (peeled then finely chopped )
1 stalk of celery (finely chopped)
4 fat cloves of garlic (minced)
1/2 tbsp dried oregano
250 g chestnut mushrooms (4 US cups) (wiped clean then sliced)
25 g dried porcini mushrooms (approx 1/4 US cup)
1 medium red bell pepper (180g) (pith and seeds removed then chopped)
250 g cooked Puy lentils (3 1/3 US cups) (I used pre-cooked lentils)
1 400g can of chopped tomatoes/diced tomatoes (14.5oz can US)
300 ml passata (1 1/3 US cup) (tomato puree in the US)
1 tbsp balsamic vinegar (optional)
1 1/2 tsp soy sauce (more if you want it)
2 bay leaves
6 or 7 sprigs of thyme
1/2 tsp sea salt
1/2 tsp cracked black pepper
grated vegetarian parmesan style cheese and basil leaves (for serving)

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



Veal, Pork and Porcini Bolognese Sauce image

Provided by Michael Chiarello : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 22

6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon chopped fresh rosemary
1 cup ground veal
1/2 cup ground pork
Sea salt and freshly ground black pepper
2 tablespoons dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved
2 tablespoons porcini juice, reserved from above
3/4 cup veal stock
1/4 cup canned or jarred marinara sauce
1/3 cup white wine
1 tablespoon finely chopped parsley leaves
1/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon chopped fresh Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

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.

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