Mushroom Bolognas
Ingredients
1.5 lb portobello mushrooms diced to 1”
6 tablespoon Olea Farms garlic olive oil + extra for finishing olive oil.
1 large sweet onion diced to ½”
1 medium carrot peeled and finely diced
1 stalk celery finely diced
2 cloves garlic minced
2 tablespoon tomato paste
1 c dry red wine
1 28-oz can crushed tomatoes
1-2 teaspoon kosher salt
1 teaspoon cracked black pepper
1 bay leaf
1 bundle fresh thyme or 1 teaspoon dried thyme
chopped fresh parsley to taste, for garnish
Instructions
1. Heat the olive over high heat in a dutch oven until shimmering. Add the mushrooms and
toss to coat in the fat. Cook, stirring occasionally, until the mushrooms release their liquids and
then the liquid evaporates, about 25 minutes. You’ll know the liquid has completely evaporated
when a thin coating of oil remains at the bottom of the pot.
1. Reduce the heat to medium high. Add the onions, carrots, celery, and garlic, then
toss to combine. Saute, stirring occasionally, until the onions are translucent, about
10 minutes.
1. Add the tomato paste and work into the vegetables; stir frequently until dark red
in color, about 2 minutes.
1. Pour in the red wine and deglaze the pot, stirring up any browned bits from the
bottom. Continue cooking until the wine stops bubbling, 2-3 minutes.
1. Add the tomatoes and season with salt and pepper. Give everything a good stir,
then top with the bay leaf and fresh thyme. Cook at least 20 minutes more and up
to 1 hour, until the flavors have melded and the bolognese is deep red in color.
1. Toss half the mushroom bolognese with one pound cooked pappardelle noodles.
Portion into bowls and finish with an additional scoop of bolognese. Serve
immediately.
Notes
Mushrooms need a lot of oil to properly sauté. They will release a ton of liquid in
the first 15 minutes, and it will look soupy. Don’t be alarmed! The liquid will
continue to cook off and once finished you’ll see a thin film of oil at the bottom of
the pan. This is your signal to move onto the next step.
Serve over polenta for a gluten-free option or cauliflower puree for a grain-free and
paleo option.