Mushroom Bolognese With Fettuccine Food

MUSHROOM BOLOGNESE WITH FETTUCCINE

Steps:

• In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
• In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
• Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
• Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.

FETTUCCINE WITH MUSHROOM BOLOGNESE SAUCE

Steps:

• Up to 5 hours before mealtime, bring a large pot of salted water to a boil and add the fettuccine. Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente. Drain in a colander and rinse under cold water. Place in a resealable bag and refrigerate until ready to use.
• Peel the onion and cut into 1/2-inch pieces. Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick. Remove and discard the mushroom stems and thinly slice. Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, and mushrooms and cook, stirring occasionally, for 12 to 15 minutes, or until the mushrooms are golden and the juices have evaporated. Season with salt and pepper and add the tomato sauce, Italian seasoning, and sugar. Cook for 15 to 20 minutes, or until slightly thickened. Cool to room temperature, cover, and refrigerate until ready to use.
• Fifteen minutes before mealtime, place the sauce over medium heat and cook for 8 to 10 minutes, or until hot. Bring a saucepan of water to a boil. Add the fettuccine and cook for 1 minute, or until warm.
• Place half of the pasta onto each plate and top with half of the sauce. Sprinkle the Parmesan cheese over the pasta and serve immediately.
• Fresh mushrooms should be brushed off, rinsed briefly under running water, and patted dry with a paper towel. Never soak them in water; they are like little sponges and will absorb water and become soggy.

MUSHROOM BOLOGNESE

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
• Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
• Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
• Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.

MUSHROOM BOLOGNESE

Steps:

• Place the porcini mushrooms in a small bowl and cover with the boiling water; let stand until softened, about 10 minutes. Drain and save the liquid. Rinse the porcini and chop them.
• Meanwhile, working in batches if needed, combine the cremini mushrooms, button mushrooms and shiitake mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl. Add the onion, carrot, celery and garlic to the food processor and pulse until finely chopped. Transfer to the bowl with the mushrooms.
• Heat enough oil to generously cover the bottom of a large pot over medium-high heat. Add the chopped vegetables, thyme, rosemary, oregano, tomato paste and red pepper flakes and season with salt and pepper to taste. Cook, stirring occasionally, until caramelized, about 20 minutes.
• Add the wine, soy sauce and the porcinis and their soaking water to the pot. Cook until the wine evaporates, then add the diced tomatoes. Cover, reduce the heat to low and simmer, stirring occasionally, until the sauce is deep red in color, 30 minutes to 1 hour. Taste and adjust seasoning as needed.
• Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain, reserving 1/4 cup of the cooking water. Keep the pasta warm if the sauce is still cooking.
• Add the pasta and pasta water to the pot with the sauce and toss to combine. Divide among plates or bowls and sprinkle with nutritional yeast if using and basil. Serve and enjoy!