Mushroom Bolognese
Ingredients
- 3 celery stalks - finely chopped
- 4 carrots - peeled and finely chopped
- 2 red onions - finely chopped
- 3 garlic cloves - finely chopped
- 750g chestnut mushrooms - roughly chopped into small pieces
- 250g wild mushrooms/shitake mushrooms - roughly chopped into small pieces
- 800g tinned chopped tomatoes
- 2 tbsp tomato purée
- 40g dried porcini/ wild mushrooms
- 1 tsp dried oregano
- thyme - finely chopped to make 1 tbsp
- rosemary - finely chopped to make 1/2 tbsp
- 2 tbsp balsamic vinegar
- basil - handful roughly chopped
- salt and pepper
Preparation
Soak dried porcini/wild mushrooms in hot water for half an hour
Sauté carrots and celery in olive oil for 15 minutes until soft
Add onions and sauté for 7 minutes and add garlic
Cook for a further 5 minutes
Add a tablespoon full of olive oil and add the chestnut and wild mushrooms
Sauté until soft
Add tinned tomatoes and tomato purée
Roughly chop the soaked porcini/wild mushrooms, reserving the water for later
Add the pieces to the pan with the rest of the vegetables
Add oregano, thyme and rosemary and balsamic vinegar and simmer for half an hour to finish
Serving suggestion: best eaten the next day with linguine, chopped basil and parmesan