PORTOBELLO MUSHROOM BOLOGNESE SAUCE
This is a vegetarian option I created for Bolognese sauce - and it could fool the unsuspecting! Serve over pasta with Parmesan cheese. Enjoy!
Provided by djbinthecosmos
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 3h37m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse onion in a food processor until diced but not mushy. Transfer to a bowl. Repeat with celery and carrot. Pulse portobello mushrooms to the consistency of ground beef.
- Coat the bottom of a large pot with oil; heat over low heat. Cook and stir onion in the oil until soft but not browned, about 5 minutes. Stir in celery and carrot; cook until slightly softened, about 5 minutes. Add portobello mushrooms; cook about 1 minute. Season with salt.
- Pour wine into the pot. Increase heat to medium-high; stir with a flat wooden spoon until bottom of the pot looks almost dry, 3 to 5 minutes. Add milk and nutmeg. Reduce heat to medium; cook and stir until bottom of the pot is almost dry, 3 to 5 minutes.
- Pour tomato juice from the cans into the pot. Pulse tomatoes in the food processor until coarsely chopped; stir into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, 3 to 4 hours. Thin sauce with water if it appears too thick.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 15.8 g, Cholesterol 1.2 mg, Fat 4.1 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 362.9 mg, Sugar 8.7 g
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Arnie S
[email protected]This sauce is amazing! I love the combination of flavors and the portobello mushrooms add a great depth of flavor.
Rehana Bagum
[email protected]This was my first time using portobello mushrooms and I was really impressed. The sauce was rich and flavorful. I will definitely be using this recipe again.
Leanne Easthope
[email protected]Meh.
Darab Ali
[email protected]I'm not a huge fan of mushrooms, but this sauce was surprisingly delicious. I will definitely be making it again.
Savannah Cartwright
[email protected]This recipe is a keeper! I will definitely be making it again.
Joni Raja
[email protected]Would've been perfect if not for the slightly gritty texture.
zolani tshwane
[email protected]Overall, I thought this was a good recipe. The sauce was flavorful and the portobello mushrooms were a nice touch.
Rama Oli
[email protected]The sauce was a little bland for my taste. I added some extra garlic and chili flakes to spice it up.
Tiffan Randy
[email protected]Love that this recipe doesn't use any heavy cream. Still creamy but healthier!
Mirwaise Khanahmadzai
[email protected]I made this sauce for my dinner party and it was a hit! Everyone loved the flavor and texture of the portobello mushrooms.
Shoel Rana
[email protected]Easy to follow recipe, love the step-by-step guide.
Gina Jones
[email protected]This was my first time making a Bolognese sauce and it turned out great! The portobello mushrooms were a great addition and added a lot of flavor to the sauce. I will definitely be making this again.
Oyinye Okpechi
[email protected]This is a great recipe for a vegetarian Bolognese sauce. The portobello mushrooms provide a delicious and savory flavor. I also added some chopped carrots and celery to the sauce for extra flavor.
Emma Kangs
[email protected]Portobello mushrooms are an excellent and meaty substitute for beef in this hearty Bolognese sauce. I served it over spaghetti and topped with Parmesan and fresh basil. Family-approved!