Mushroom Bolognese Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 ounce: Dried shiitake mushrooms,
1/2 lbs: Button mushrooms,
1 tbsp: Olive oil,
1 medium: Shallot, chopped fine
1 medium: Garlic clove, chopped fine
1 can: Salt-free whole tomatoes, 16-ounce
1 tbsp: Double-concentrate tomato paste,
2 tsp: Sugar,
1/2 tsp: Dried oregano,
1/2 tsp: Dried basil,
Cooked pasta of your choice,
Directions:
Put the shiitake mushrooms in a small bowl and add enough warm water
to cover. Let them soak for about 15 minutes, until soft. Put the
shiitakes and the buttom mushrooms in a food processor that has been
fitted with the metal blade. Process until finely chopped. In a large
skillet, heat the olive oil ver moderate heat. Add the shallot and
garlic and saute until tender, 2 to 3 minutes. Add the chopped
mushrooms and saute, stirring frequently, until all the liquid from
the mushrooms has evaporated and they have just begun to brown, 10 to
15 minutes. Add the tomatoes, breaking them up with your hands. Stir
in the tomato paste, sugar, oregano, and basil. Simmer until the
sauce is thick but still slightly liquid, 10 to 15 minutes. Pour over
cooked pasta.
Source from luhu.jp
to cover. Let them soak for about 15 minutes, until soft. Put the
shiitakes and the buttom mushrooms in a food processor that has been
fitted with the metal blade. Process until finely chopped. In a large
skillet, heat the olive oil ver moderate heat. Add the shallot and
garlic and saute until tender, 2 to 3 minutes. Add the chopped
mushrooms and saute, stirring frequently, until all the liquid from
the mushrooms has evaporated and they have just begun to brown, 10 to
15 minutes. Add the tomatoes, breaking them up with your hands. Stir
in the tomato paste, sugar, oregano, and basil. Simmer until the
sauce is thick but still slightly liquid, 10 to 15 minutes. Pour over
cooked pasta.
Source from luhu.jp