16 May 2011

Monday: Mushroom Bolognese

16052011957Recipe originally from The best-ever Vegetarian Cook Book.


  • 450g mushrooms – I used a combination of white button mushrooms and portabellini.
  • 1t olive or coconut oil – I used coconut oil instead. 
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1T tomato puree
  • 400g chopped tomatoes
  • 3T chopped fresh oregano
  • Pasta
  • Parmesan cheese


Cook the pasta al dente

  1. Trim the mushroom stems neatly, and cut the mushrooms in quarters.
  2. Gently fry the onion and garlic in the oil. Add the mushrooms and cook over a high heat for a couple of minutes, stirring occasionally.
  3. Add the remainder of the ingredients, and salt and pepper to taste. Simmer for a couple of minutes.
  4. Toss the pasta in the Bolognese sauce, and serve with shaved parmesan cheese or non-cheese topping of your choice.

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