Mushroom Bolognese
Extruded traditional spaghetti traditional bucatini.
Recipe Summary Mushroom Bolognese
Similar to other Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms.Ingredients | Spaghetti Bolognese Pasta Queen1 ½ teaspoons butter1 ¼ teaspoons olive oil½ pound portobello mushrooms, chopped¼ cup chopped onion¼ cup chopped carrot2 tablespoons chopped celery2 tablespoons white wine½ cup beef broth1 ¼ teaspoons tomato paste1 teaspoon butter2 ounces enoki mushrooms3 ½ tablespoons heavy cream1 pinch ground nutmegsalt and pepper to tasteDirectionsMelt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.Info | Spaghetti Bolognese Pasta Queenprep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 6 Yield: 6 servings
TAG : Mushroom BologneseSide Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes,
