It looked like spring for a week (did not feel like it with the temperatures) but… there is a blizzard on the way. Two feet of snow? We’ll see. Maybe, the storm still decides to head out to sea which would be just fine with me.
The other day I came across an interesting recipe for vegan bolognese using ‘aged’ fresh mushroom as the base. Chopping up about a pound of baby portabellas, shitake and oyster mushroom and letting them ferment in the warm air for about 30min –1h. They get brown, which they should and develop an earthy deep flavor which makes them almost in-distinguishable from meat in the sauce. Chanelle even offered to watch the mushroom on the woodstove ;-)
Vegan Spaghetti Bolognese
makes 2 portions
- 1 pound of fresh mushroom (button mushroom are fine, using exotic ones even better)
- 1/2 sweet onion, chopped
- 1 large carrot, peeled and finely dices
- 1 rib of celery, cleaned and finely diced
- 1 TB of olive oil
- 1 Tb tomato paste
- 1 regular sized can of tomato sauce (fire roasted would be good)
- 1 bay leaf
- 1 ts rosemary
- 1 ts thyme
- salt, pepper to taste
- 1 TB vegan (soy) cream
- 1 ts sugar
- 4 oz of pasta, cook to instructions
In a food processor, coarsely chop the mushroom. Distribute on a baking sheet and let ferment in warm air (or an oven heated at 100F) for about 30min.
In a large pan, heat the olive oil and fry the onions. Once browned, add the carrots, celery and the mushroom. Saute for about 2 min, and then add the tomato sauce, the herbs and sugar. Simmer for about 20min. Add the cream and add salt and pepper to taste.
Serve with pasta! (and, in my case Brussels sprouts).