Portobello Mushroom Bolognese Sauce Recipes

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.

PORTOBELLO MUSHROOM SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.

PORTOBELLO AND SPINACH BOLOGNESE

Steps:

• Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
• Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
• Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
• Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.

TURKEY PORTOBELLO BOLOGNESE

Steps:

• In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender., Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally., Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.