Wednesday, March 2, 2016

Spaghetti With Mushroom Bolognese



Since Matt doesn't eat meat anymore and I eat very little meat I am always looking for filling vegetarian recipes.  This pasta is just that.  It is so hearty and the flavors are so rich and complex.  I didn't even miss the meat and my kids didn't even notice there wasn't meat.   This is such a delicious vegetarian meal.   We all gobbled this up.  I served it with toasted a wheat baguette and it was perfect.   The sauce can most definitely be made ahead of time and reheated if need be.
Enjoy!



|| S P A G H E T T I   W I T H   M U S H R O O M  B O L O G N E S E ||
adapted via Bon Appetit

- 1/4 cup dried porcini mushrooms
- 6 tablespoons olive oil
- 1 small white onion diced finely
- 3 carrots peeled and diced
- 1 baby eggplant peeled and diced into small squares
- 8 oz shiitake mushrooms, diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon white miso
- 1 34 oz box crushed tomatoes
- 1 2 inch chunk Parmesan-Reggiano plus extra grated for serving
- 1 thyme sprig
- 1/2 teaspoon sugar
- 12 oz spaghetti
- 2 tablespoons parsley

In a small bowl cover the porcini mushrooms with 1 cup boiling water, soak until softened about 30 minutes.  Finely chop the mushrooms and discard any tough pieces.  Reserve 1/2 cup the soaking liquid.

In a large pan heat 2 tablespoons olive oil.  Add the onion and carrots and cook over medium heat until light golden, about 8 minutes.  Add the eggplant and 2 tablespoons olive oil and cook stirring occasionally until softened about another 8 minutes.  Stir in the porcini and shiitake mushrooms and 2 tablespoons olive oil and season with salt and pepper.  Cook stirring occasionally about 8-10 minutes.  stir in garlic, tomato paste, miso and cook another 2 minutes.  Add in the chunk of cheese, the crushed tomatoes, the thyme and sugar and reserved mushroom liquid and bring to a simmer.

Cover and cook on low heat until sauce is thick about 1 hour.  Discard the thyme sprig and season with salt and pepper.

In a pot of salted water cook the spaghetti until al dente

Add the pasta and a little paste water to the sauce and toss.  Top with parsley and grated Parmesan cheese.  







5 comments:

Andrea C said...

Yum, making this soon, thanks! I wish I could somehow Pin your recipes to save for later.

steph said...

Looking forward to trying this spaghetti because I eat very little red meat and no ground beef at all. It would be a ice option to make for myself when I make spaghetti and meat sauce for the rest of my family as there are similar ingredients and cooking techniques. I'm curious as to why your husband is meat free? Does he eat chicken, fish and eggs? I was just wondering because I don't usually hear about guys who are vegetarians, it's more common for women.

Kelly Graf said...

I just bookmark the ones I like to my phone to reference later w/o having to search around :)

Kelly said...

The Pin It button works for me.

Alexandra Bee Blog said...

This looks AMAZING! Pinning now!