Try this Mushroom Bolognese recipe, or contribute your own.
Suggest a better descriptionPut the shiitake mushrooms in a small bowl and add enough warm water to cover. Let them soak for about 15 minutes, until soft. Put the shiitakes and the buttom mushrooms in a food processor that has been fitted with the metal blade. Process until finely chopped. In a large skillet, heat the olive oil ver moderate heat. Add the shallot and garlic and saute until tender, 2 to 3 minutes. Add the chopped mushrooms and saute, stirring frequently, until all the liquid from the mushrooms has evaporated and they have just begun to brown, 10 to 15 minutes. Add the tomatoes, breaking them up with your hands. Stir in the tomato paste, sugar, oregano, and basil. Simmer until the sauce is thick but still slightly liquid, 10 to 15 minutes. Pour over cooked pasta.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 9 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.6mg | 0 % | |
Potassium 399.1mg | 11 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 11.9g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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