Portobello Mushroom Bolognese

I had 3 packed portobello mushrooms in my fridge, and I wasn’t going to pulp them up into burgers, or sauté them, or add them as part of a meal.  No, these 3 beauties begged to be made into something bigger and better than just that, and so this recipe was born.

My love of mushrooms has no limits or bounds, here it is again, peering its head, time and time over.  It’s too tempting a vegetable, and is most versatile.

In this ‘bolognese’ sauce, the juices from the mushrooms impart a delicious flavour as they merge with the mouthwatering juices from the tomato pulp.

A rich sauce, but at the same time very easy to devour.  It also makes a great change to the usual bolognese.

Serves 3-4 portions

INGREDIENTS
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 large Portobello mushrooms, washed, dried and chopped into small pieces
2 cups tomato polpa
½ glass dry white or rose wine
1 tsp agave nectar, or other sweetener of your choice
¼ tsp fennel seeds
¼ tsp coriander seeds
2 bayleaves 
salt and pepper to taste
1 Tbsp tomato puree
1 cup vegan mince/crumble or equivalent (optional for bulking it up further)

METHOD

Heat up your oil In a saucepan and add the onion and garlic stirring until the onion becomes a little transparent – now add your tomato puree, stirring all the time so that it mixes well with the onions and garlic mix.

Next, add the mushrooms and spices and let them cook until they soften.  They will impart a lovely aroma in your kitchen.  If you are adding vegan mince, do so now and give it a mix.

Now pour in your wine and lower the heat.  Simmer for 10 minutes or so and add your tomato polpa and remaining ingredients.

Allow to simmer on a low heat for 15-20 minutes. Taste it for seasoning.

Serve on your favourite pasta.  This sauce can be refrigerated once cooled and served the next day.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

Portobello Mushroom Bolognese

Recipe by Miriam SorrellCourse: Main, PastaCuisine: Italian, Mediterranean
Servings

4

servings

Portobello Mushroom Bolognese

INGREDIENTS

  • 1 Tbsp extra virgin olive oil

  • 1 small onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 3 large Portobello mushrooms, washed, dried and chopped into small pieces

  • 2 cups tomato polpa

  • ½ glass dry white or rose wine

  • 1 tsp agave nectar, or other sweetener of your choice

  • ¼ tsp fennel seeds

  • ¼ tsp coriander seeds

  • 2 bayleaves

  • salt and pepper to taste

  • 1 Tbsp tomato puree

  • 1 cup vegan mince/crumble or equivalent (optional for bulking it up further)

METHOD

  • Heat up your oil In a saucepan and add the onion and garlic stirring until the onion becomes a little transparent – now add your tomato puree, stirring all the time so that it mixes well with the onions and garlic mix.
  • Next, add the mushrooms and spices and let them cook until they soften.  They will impart a lovely aroma in your kitchen.  If you are adding vegan mince, do so now and give it a mix.
  • Now pour in your wine and lower the heat.  Simmer for 10 minutes or so and add your tomato polpa and remaining ingredients.
  • Allow to simmer on a low heat for 15-20 minutes. Taste it for seasoning.
  • Serve on your favourite pasta.  This sauce can be refrigerated once cooled and served the next day.

 
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2 Comments

  1. A great way to serve mushrooms in a different way… Am sure it’s tasty…. Very interesting and creative Miriam!!!!

     
  2. Hi Marie, often times mushroom lovers have extra mushrooms at home. This is an ideal opportunity to use them in a pasta sauce, and they taste great and yield a great texture too – both juice and with a nice bite to them !

     

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