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!
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.
NEXT LEVEL SPAGHETTI BOLOGNESE
Ramp up your usual spaghetti Bolognese with this recipe which throws in a few unorthodox methods and ingredients to deliver the ultimate pasta dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 22
Steps:
- Heat a drizzle of olive oil in a large non-stick frying pan and crumble in the mince and sausagemeat. Spend a good 30 mins cooking the mince - it will release lots of liquid, which you want to evaporate, and then eventually it will end up sizzling in its own fat. If the pan becomes too dry, drizzle in a little more olive oil. Towards the end, continue stirring the mince until it becomes speckled with crisp brown bits.
- Heat oven to 140C/120C fan/gas 2. While the mince is browning, heat a drizzle more oil in a casserole dish and sizzle the pancetta for 5 mins until it starts to brown and release its fat, then throw in the vegetables and herbs, and finely crumble over the dried porcini. Cook gently for 5 mins until soft and starting to brown. Sprinkle over the sugar, then stir in the tomato purée and splash in the fish sauce and vinegar. Simmer down until gloopy, then stir through the meat and pour in the milk and tomatoes. Rinse out the tomato tins with the wine and stir into the pan. Season, then nestle in the parmesan rind. Bring to a simmer, then cover and cook in the oven for 3 hrs.
- When cooked, tip as many portions of Bolognese as you need into a sauté pan. Cook the pasta until very al dente, then tong into the pan with a bit of the water and finish cooking with the sauce for 2 mins. Stir through the parmesan and a drizzle more olive oil. Twirl the pasta and Bolognese into bowls, scatter with basil and serve with more parmesan.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium
More about "porcini bolognese recipes"
BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET
Web Jun 14, 2020 2 tablespoons ground dried porcini mushrooms (strongly recommend for incredible flavor) 1 1/2 teaspoons salt 3/4 teaspoon …
From daringgourmet.com
4.9/5 (29)Total Time 5 hrs 10 minsCategory Entree, Main CourseCalories 538 per serving
From daringgourmet.com
4.9/5 (29)Total Time 5 hrs 10 minsCategory Entree, Main CourseCalories 538 per serving
- Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
- Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
FRESH FETTUCCINE PASTA WITH PORCINI MUSHROOM BOLOGNESE
Web Feb 9, 2016 In a bowl, combine the dried porcini mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Cut the cremini mushrooms …
From blueapron.com
3.7/5 Total Time 25 minsCuisine ItalianCalories 595 per serving
From blueapron.com
3.7/5 Total Time 25 minsCuisine ItalianCalories 595 per serving
ZITI WITH PORCINI BOLOGNESE SAUCE - COOKING CHAT
Web Jan 3, 2016 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 …
From cookingchatfood.com
From cookingchatfood.com
AUTHENTIC BOLOGNESE SAUCE - WILD THISTLE KITCHEN
Web Feb 8, 2023 Preheat a separate large skillet or dutch oven over medium-high heat with a few tablespoons olive oil (at least a 10-12 inch skillet, but larger if you have it). Add meat, 1 teaspoon kosher salt and a few grinds …
From wildthistlekitchen.com
From wildthistlekitchen.com
BOLOGNESE LASAGNA WITH PORCINI-RICOTTA FILLING - BETTER …
Web Sep 15, 2020 Porcini-Parmesan Sauce In a small bowl combine mushrooms and enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside. In …
From bhg.com
From bhg.com
PORCINI MUSHROOM LASAGNE RECIPE | OLIVEMAGAZINE
Web Mar 4, 2016 Heat the oven to 200C/fan 180C/gas 6. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well.
From olivemagazine.com
From olivemagazine.com
SPAGHETTI WITH MUSHROOM BOLOGNESE RECIPE - KAY …
Web Mar 1, 2016 1/4 cup dried porcini mushrooms. 6 tablespoons extra-virgin olive oil. 1 small onion, cut into 1/4-inch dice. 2 medium carrots, peeled and cut into 1/4-inch dice
From foodandwine.com
From foodandwine.com
MAKE THIS PORCINI BOLOGNESE WITH TAGLIATELLE RECIPE TONIGHT
Web Mar 7, 2023 Directions Step 1 Make the sauce. In a large bowl, cover the dried porcini with 4 cups of warm water and let stand for 20 minutes. Step 2 Drain the mushrooms, …
From oprahdaily.com
Servings 6Category Dinner
From oprahdaily.com
Servings 6Category Dinner
30-MINUTE EASY LENTIL BOLOGNESE | THE FIRST MESS
Web Feb 22, 2023 Place the dried porcini mushrooms in a bowl. Cover them with boiling water and set aside for 30 minutes. Once rehydrated, drain the mushrooms (reserving the …
From thefirstmess.com
From thefirstmess.com
GROUND TURKEY BOLOGNESE WITH WINE FROM ANNA MARIA ABBONA …
Web Mar 7, 2020 Let the porcini soak in the water for at least 30 minutes. Drain porcini: Place a sieve over a bowl and line it with a wet paper towel. Pour the mushrooms into the …
From cookingchatfood.com
From cookingchatfood.com
SPAGHETTI WITH PORK BOLOGNESE RECIPE | MYRECIPES
Web Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add …
From myrecipes.com
From myrecipes.com
VENISON RAGU RECIPE - VENISON BOLOGNESE SAUCE | HANK SHAW
Web Sep 27, 2021 1 ounce dried porcini, reconstituted in 1 cup hot water and chopped 1 six- ounce can tomato paste 1 cup venison stock, beef broth or water 1 cup red wine 1 cup …
From honest-food.net
From honest-food.net
VEGETARIAN SPAGHETTI BOLOGNESE VIDEO | JAMIE OLIVER
Web Aug 7, 2016 Spaghetti bolognese recipe with a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version More …
From jamieoliver.com
From jamieoliver.com
FRENCH LENTIL BOLOGNESE – FLOURIST
Web Jan 8, 2020 While the Soffritto simmers, cook the French Lentils by combining with 4 cups of cold water and bringing to a boil. Once boiling, turn the heat down and simmer the …
From flourist.com
From flourist.com
WHAT'S THE BEST RECIPE FOR SPAGHETTI BOLOGNESE? - JAMIE OLIVER
Web Sep 28, 2018 This is a next-level Bolognese that is well worth the time! The tender slow-cooked rabbit is perfectly matched with porcini mushroom, sweet garlic, beer and …
From jamieoliver.com
From jamieoliver.com
PORCINI MUSHROOM AND BEEF BOLOGNESE - IT'S WHAT'S FOR …
Web Stir in broth, porcini mushrooms, sun-dried tomatoes, tomato paste, sugar and thyme; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue …
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
VEAL, PORK AND PORCINI BOLOGNESE SAUCE : RECIPES : …
Web 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
From cookingchanneltv.com
From cookingchanneltv.com
ANTONI POROWSKI’S MOROCCAN-STYLE PASTA BOLOGNESE - PUREWOW
Web Sep 10, 2019 4. Make the Pasta: Bring a large pot of water to a boil and add salt until it tastes like the ocean (taste it). Add the pasta and cook, stirring, until al dente. 5. …
From purewow.com
From purewow.com
GARLICKY MUSHROOM BOLOGNESE WITH FETTUCCINE RECIPE | KITCHN
Web Feb 2, 2021 Finely chop the mushrooms. Heat 3 tablespoons olive oil and 3 tablespoons unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until …
From thekitchn.com
From thekitchn.com
TRY YOTAM OTTOLENGHI'S RECIPE FOR PUTTANESCA-ESQUE BAKED …
Web 1 day ago Directions Step 1 Cook salmon: In a small skillet, combine oil, anchovies, and tomato paste and cook on medium, stirring occasionally, 5 minutes. Step 2 Stir in chile …
From oprahdaily.com
From oprahdaily.com
VENISON BOLOGNESE | THE BEST DEER MEAT PASTA SAUCE - MISS ALLIE'S …
Web Instructions. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and saute until the onion starts to soften, about 5-7 minutes. Then, add the ground …
From missallieskitchen.com
From missallieskitchen.com
You'll also love