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Mushroom Bolognese

November 4, 2008

This is a new recipe I’m really excited about.  It’s another pasta recipe, but one that’s hearty, rich and perfect for winter- and it’s meatless.  This is a Giada DeLaurentis recipe I modified, and if you use a food processor, it comes together quickly.  If you only had a knife like I did, it involves a lot of chopping.  You can get all of these ingredients at the DeKalb farmers market.  Serves 4-6

Ingredients:

1-ounce dried porcini mushrooms

1 1/2 c hot water

3 carrots, peeled and chopped

1 onion, peeled and chopped (optional)

2 stalks celery, chopped

1 red bell pepper, seeded and chopped

3 garlic cloves

1-2 T olive oil

2 t chopped fresh thyme leaves

1 t chopped fresh oregano leaves

salt and pepper, to taste

5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped

4 T tomato paste

1/2 c red wine

1/4 c mascarpone cheese

1 pound pasta (spaghetti, penne, rigatoni, etc)

1/4 cup Parmesan

Directions:

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.

Cook the pasta until al dente, drain and reserve 1/2 c of the pasta water.

Place the carrots, onion, celery, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Heat the olive oil over medium-high heat in a large, heavy skillet.  Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Chop the porcini mushrooms and add to the skillet, along with the fresh mushrooms and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated. Add pasta water if necessary to moisted, and serve over pasta and serve with parmesean cheese.

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One Comment leave one →
  1. greg permalink
    November 4, 2008 1:16 pm

    oh yeah that was good!

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