Have More Fun With Mushrooms!

2 months ago


Meet your new meatless Monday favorite! This vegetarian-friendly pasta is a big hit with carnivores, too!

Mushroom Bolognese with Whole Wheat Spaghetti

Makes 4-5 Servings

1 cup Dried porcini mushrooms (Options: beef stock or oyster mushrooms) — for flavor and mimic appearance and taste of regular spaghetti sauce

1 cup Hot water

300g Dried whole wheat spaghetti pasta

3 Tbsps Olive oil or vegetable oil

1 Large onion, minced

2 cloves Garlic, minced

1 Carrot, minced

½ kg Mixed fresh mushrooms, chopped (fresh button mushrooms, oyster mushrooms, Swiss brown, portobello or your favorite mushrooms)

2 Tbsps Tomato Paste

1 can Whole, peeled tomatoes (1 can is about 390-400 grams)

1 tsp Italian seasoning

Sea salt or rock salt, as needed

1/4 tsp Ground black pepper

2 Tbsps Chopped fresh basil

2 Tbsps Grated parmesan cheese

Soak dried porcini mushrooms in hot water to soften and re-hydrate.

In a large saucepot, boil water and season with salt to cook the pasta.

In another saucepot, heat 3 Tbsps of olive oil. Add onions and sauté until it starts to get soft.

Add garlic and stir for another 1 minute. Add the minced carrots. Continue to sauté until vegetables start to soften.

Add chopped mushrooms and stir until the liquid starts to come out. Cook until it starts to dry out.

Add the tomato paste and stir. Cook for another minute. Add the canned tomatoes. Stir and smashed the tomatoes with your wooden spoon.

Squeeze out the liquid from the porcini mushrooms. Chop the mushrooms and add to the sauce.

Save the mushroom water and measure about 3/4 cup and add to the pot as well. Stir.

Add the Italian seasoning. Bring the heat to a lower flame and simmer for about 10 minutes.

While the mushroom sauce is simmering, check if the water in the other pot is boiling. Drop the dried pasta and stir. Cook until pasta is al dente.

Once the sauce has thickened, season with salt and pepper. Add the chopped basil and stir.

Drain the cooked pasta and add the spaghetti into the pot of mushroom sauce and toss.

Serve hot and sprinkle grated parmesan cheese on top.

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