How To make Mushroom Bolognese
1/2 oz Dried shiitake mushrooms
1/2 lb Button mushrooms
1 tb Olive oil
1 md Shallot, chopped fine
1 md Garlic clove, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce) 1 tb Double-concentrate tomato
-paste 2 ts Sugar
1/2 ts Dried oregano
1/2 ts Dried basil
Cooked pasta of your choice 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.
How To make Mushroom Bolognese's Videos
Spaghetti Bolognese Recipe | Mushroom Spaghetti Bolognese Recipe
sauce. Spaghetti Bolognese is a comforting dish loaded with vegetables and tomatoes.
For more detailed description with step by step pictures check here:
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Ingredients:
To cook Spaghetti
200 gms spaghetti
5 cups water
salt to taste
For Bolognese Sauce
2 tbsp olive oil
1 tbsp garlic finely chopped
1/2 cup onion finely chopped
1/2 cup carrots finely chopped
1 cup mushrooms finely chopped
2 cups tomato puree
1 small bayleaf
1.5 tsp chilli flakes
1 tsp parsely
1 tsp oregano
1/2 tsp crushed pepper
1/2 cup stock or pasta cooked water
For Serving
Cheese as needed
chilli flakes as needed
Oregano as needed
parsely as needed
pepper as needed
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Easy Bolognese Recipe | Jamie Oliver
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Mushroom Spaghetti Bolognese
Make your bolognese recipe much healthier by adding mushrooms. Kids love bolognese and this easy mushroom bolognese sauce can be used in other recipes like lasagna, sloppy joes and more.
Make your own cookbooks using this recipe and more at myfoodbook.com.au.
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Recipe by: Australian Mushrooms
Easy Bolognese With Mushrooms Recipe | Chef Ricardo Cooking
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[Video Title]Easy Bolognese With Mushrooms Recipe | Chef Ricardo Cooking
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Vegetarian mushroom bolognese: Get Éric Ripert’s recipe
With the help of Shania Twain, Éric Ripert shares his recipe for a vegetarian mushroom bolognaise.
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Getting SAUCEY with this BOLOGNESE inspired vegan recipe
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LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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