| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 ounce dried porcini mushrooms or mixed wild mushrooms
- 2 cups water or chicken stock
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, cut into pieces
- 4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice
- 1 medium onion, chopped
- 1 small carrot, peeled and finely chopped or grated
- 1 small rib celery, finely chopped
- 3 to 4 large cloves garlic, finely chopped
- 1 fresh bay leaf
- 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
- Salt and freshly ground black pepper
- Freshly grated nutmeg, to taste
- 1/4 cup tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 1 pound pappardelle or fettuccine pasta
- A handful fresh flat-leaf parsley, finely chopped
- Grated Pecorino-Romano cheese
Instructions
- Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
- Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
- Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
- Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 792 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 116 g |
| Dietary Fiber | 10 g |
| Sugar | 16 g |
| Protein | 27 g |
| Cholesterol | 33 mg |
| Sodium | 1490 mg |
Reviews
DELICIOUS!! Though I wouldn’t call it bolognese. It’s a delicious mushroom sauce dish.
The previous l pecorino was nice on top but fresh Parmesan would also be nice. The fresh parsley garnish is not necessary but definitely amps it up.
absolutely perfect. Always on a look out for something vegetarian that I can serve to the carnivores and this fits the bill.
I’m not a big mushroom fan and even *I* liked it! Could not find dried mushrooms so I cooked all mushrooms (portabella and shitake together before adding carrots, celery, etc. I think it would be better to cook the carrots, celery, onions & garlic BEFORE adding the mushrooms (or cook the mushrooms separately, because carrots were still a little firm.
Based on the reviews, I used red wine instead of white and I think it was the right decision. I also used mushroom broth instead of chicken broth and boiled the pasta gently in the mushroom broth so it infused. When the pasta was finished, I dumped the entire pan into the larger skillet with the bolognese. The sauce was very silky this way.
And I used fresh spinach instead of frozen. Added fresh basil, thyme and parsley, along with dried oregano and red chili flakes.
The hubby, a vegetarian, loved it and like I said, even I – a devout mushroom hater – liked it and will make it again.
We loved it. Only used half the wine and no shitakes, but was wonderful.
I liked it, but also found the white flavor to be over-powering a bit. I will try it again and substitute red for white to see if it makes a difference.
We loved this recipe. We had to use rice milk instead of whole milk due to a food allergy, but it was still nice and thick. It had great flavor and was very filling.
I didn’t like this recipe. After a day, it tasted somewhat sour, and the taste of the white wine was overpowering. I probably would probably use a marinara sauce next time.
Fabulous!!! I used red wine (instead of white) – added spicy sausage and red chili flakes — YUMMY!!!