Vegaliciously

Ragout of Mushrooms

"This mushroom ragout is absolutely delicious! I was skeptical at first but my whole family loved it! This is definitely a keeper!"

Ingredients

– Portobello mushrooms – Olive oil – Onion & garlic – Carrot – Stick of celery – Tomato paste – Dried porcini mushrooms – Red wine – Canned tomatoes – Soy milk

Make the soffritto

01

Heat olive oil in a pan, add ground mushrooms and sauté until the liquid has completely evaporated and the mushrooms are golden brown.

Make the soffritto

02

Remove mushrooms, in the same pan heat oil over medium to high heat. Stir in onion, carrot and celery and brown for 7-8 minutes.

Add tomato paste & porcini mushrooms

03

Add tomato paste and rehydrated porcini mushrooms and sauté briefly. Then add the sauted mushrooms and mix well.

Pour in wine

04

Deglaze with red wine and marsala (if you use it) and simmer until wine is completely evaporated.

Simmer until thick and cooked through

05

Allow the bolognese to simmer until perfectly cooked. Adjust salt and pepper and serve as you wish.

Serve it right away

06

Use the bolognese to make lasagne, cannelloni, manicotti, ravioli, gnocchi or serve it with tagliatelle (that's the traditional way to serve it).

Bread bun

Click here to check out the recipe

More stories

10 vegan cakes you can't miss

01

02

How to make spicy Korean cucumber salad

03

10 vegan chocolate desserts you can't miss