Vegetarian Mushroom Bolognese Sauce
A simple mushroom-alternative to a bolognese sauce, It makes at least 8 portions so feel free to scale it down significantly.
Ingredients:
- 16 oz baby bella mushroom s, diced with food processor
- 16 oz white mushrooms, diced with food processor (32 oz of just one kind is probably fine)
- 1 1/2 white onions, chopped roughly or half-rings
- 5 cloves of garlic, crushed with knife OR dried minced garlic (or both)
- Salt
- Pepper
- Chili Powder
- Oregono
- Rosemary
- 1-4 Bay leaf(s), just whatevers around
- Worstheshire Sauce
- Soy Sauce (liquid aminos)
- 30 oz (2 cans) crushed tomatoes, get the good ones if you can
- Olive Oil
- Vegtable boullion ( I actually use Better than Boullion, usually )
- Basically any random veggies you have in the fridge that need used
Instructions: You will want one fairly large pan or pot, and one medium frying pan for this. If you only have one large pot, cook the onions first in it, then add the mushrooms halfway through. it works fine it will just take longer
- Process the mushrooms first, its a chore but a food processor should get you through them fairly quickly. Air on the side of too-large chunks, rather than too small. You can add a little water to help it blend properly.
- Add olive oil to a heated pan, on medium. add onions.
- If using crushed whole cloves, add garlic now as well.
- Stir, reduce heat and cover. Stir these occssionally to keep them sticking
- Meanwhile, add minced mushrooms to a large pot or pan, over medium-high.
- Add pepper, chilli powder, vegtable boullion, rosemary and oregano, and bay leafs
- Add enough water, if needed, to the mushrooms that they can gently boil. I usually dont have to do this.
- Bring to a boil, then turn down to medium and cover. Stir both pans often and cook for 20 minutes
- Add onions to mushroom pan, and both cans of crushed tomatoes. Use a little water to deglaze the onion pan, to get all of the good stuff into the mushrooms.
- Nows when you can add any veggies you have in the fridge. Carrots and celery, diced, work well, along with any squash or zuccini.
- At this point, I usually realize my “Big Pan” is underqualified for the job, and split the sauce between both pans. Oops.
- Add soy sauce and worsteshire, and the minced garlic if youre using that.
- Bring back to a boil, and cook at least 10 more minutes on medium low, uncovered. This is usually enough for me to recombine the contents of the pans. Add salt, to taste. Keep in mind this is a sauce, so you can overseason a little bit, because when you eat it, itll be on something. It tastes better if you let it simmer longer, up to an hour
You can start making angel hair or spaghetti noodles during the last step. Reserve some of the pasta water in the serving bowl(s), then serve with some of the sauce, parsley, and parmessan or any fine grated white cheese. I had swiss on hand, last time, and it was wonderful. Serve with buttered bread.