mushroom bolognese
Top quality fresh porcini are hard to come by. If not perfectly fresh, porcini are frequently prone to spoilage. Hence why we typically only find the dried variety.
Per serving : 363kCal / Carbs 60g / Protein 14g / Fat 6g
Ingredients
30g dried porcini mushrooms
2 tbsp olive oil
500g chestnut mushrooms, finely diced
2 white onions, diced
4 garlic cloves
2 carrots, grated
2 celery sticks, diced
handful of thyme leaves
1 tsp celery salt
1 star anise
2 tbsp tomatoe puree
2 tins chopped tomatoes
handful of basil, chopped
400g tagilatelle
How to make it
- Begin by soaking the porcini mushrooms in a bowl of boiling water and setting them aside to rehydrate.
- In a large frying pan, heat the olive oil and gently sauté the chestnut mushrooms. The mushrooms will release a lot of liquid so keep cooking until the liquid has evaporated and the mushrooms are soft and golden brown.
- Remove the mushrooms from the pan and add the carrots, onion, garlic and celery.
- Sauté the vegetables for around 10 minutes, or until they have softened, before adding the herbs, celery salt, star anise and tomato purée.
- Drain the porcini mushrooms and add them to the pan, alongside some of the reserved soaking liquid and the chestnut mushrooms.
- Combine the ingredients in the pan before adding the chopped tomatoes. Cook the sauce for 30 minutes, by which point it will look luxurious and glossy.
- Meanwhile, cook the pasta until al dente before draining and mixing through the mushroom sauce. To serve, tear over some fresh basil leaves and enjoy.