Mushroom Bolognese with Sun-Dried Tomato
Try this Mushroom Bolognese with Sun-Dried Tomato recipe, or contribute your own. "Mushrooms" and "Pasta" are two of the tags cooks chose for Mushroom Bolognese with Sun-Dried Tomato.
Yield: 4 servings Ready in 1 hours
1 people trying soon
|Fresh oregano; for garnish|
|1 lbMushrooms; trimmed|
|1 tsGarlic; minced|
|Fresh parmesan cheese; to|
|1 tsDried porcini mushrooms;|
|Salt and pepper; black or|
|14 ozPlum tomatoes; diced, canned|
|1 tbTomato paste|
|1 lbPasta; such as spaghetti or|
|1 tbolive oil|
|1 Onion; chopped|
|3 tbChopped fresh oregano|
|1 tbSun-dried tomatoes; pureed|
Mushroom Bolognese with Sun-Dried Tomato Preparation
Quick, tasty, vegetarian version of the classic Italian meat dish. We prefer to use a sweet onion with this sauce, such as Oso-sweet or capellini. The porcini mushroom powder and sun-dried tomato puree were added to the original recipe to boost the basic flavors. They may be omitted. If sauce gets too dry, add vegetable broth. 1. Trim stems of mushrooms if necessary. Quarter each mushroom. 2. In a saucepan, heat oil. Add the chopped onion and garlic and cook until onion is soft but not brown: 3 minutes. 3. Add mushroom to the pan, and cook over high heat for 3 minutes. Add the porcini powder; stir and cook another minute until aromatic. Add the oregano and cook 1 minute. 4. Combine the sun dried tomato puree and paste with the diced tomatoes. Add to the pan. Reduce heat. Cover and cook for about 5 minutes. 5. Meanwhile, make pasta until just tender. 6. Season the sauce with salt and choice of pepper. Drain the pasta. In a serving bowl, combine the pasta and the sauce. Toss to mix well. Serve in individual bowls, topped with shavings of fresh Parmesan. Garnish with extra oregano, if desired. Serve with an herb bread and a chefs salad with roasted bell pepper strips (peeled and seeded). Per serving: 518 Calories; 6g Fat (11% calories from fat); 6g Protein; 99g Carbohydrate; 0mg Cholesterol; 179mg Sodium Recipe by: adapted from Vegetarian Entertaining: Drennan and Nichols Posted to EAT-LF Digest by PatHanneman
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