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Vegan Bolognese With Oyster Mushrooms PDF
Porcini Should Be Placed In A Bowl With 1-1/2 Cups Of Boiling Water And Let To Stand Until Soft.
Cut The Following Vegetables Into Chunks: Onion, Carrot, Celery, Parsnip, Turnip; Place In Food Processor; Pulse To Rough Chop; Add Mushrooms; Chop Until Mixture Is Finely Chopped.
Heat The Oil In A Big Pot. Add The Vegetables, Season With Salt And Pepper, And Cook For About 20 Minutes Over A Moderate Heat Until They Are Soft.
Porcini Mushrooms Should Be Drained; Save About 1 Cup Of The Water. Porcini Should Be Rinsed, Chopped, Added To The Vegetables, And Cooked For About 10 Minutes, Or Until Fragrant. Cook Until The Wine Has Completely Evaporated After Adding The Wine, Parmigiano-reggiano Cheese Rind, And Red Pepper.
Add The Reserved Porcini Water, Partially Cover, And Cook For About 25 Minutes While Stirring Over Low Heat Until Thick. Add 1/4 Cup Of Grated Cheese, Minced Rosemary, And Heavy Cream; Simmer For 5 Minutes. Throw Away The Rind.
Cook Spaghetti In Salted Water Until Al Dente To Prepare. Pasta, Butter, And 1 Cup Of Water Should All Be Added To The Sauce. Stir Until The Spaghetti Is Well Coated. Serve. Note: Only Use Half Of The Spaghetti And Sauce To Prepare For Four Servings. Keep Any Leftover Sauce In The Fridge For Future Use.
Time Spent Preparing: Around One Hour Chef Sarah Grueneberg’s Vegetarian Bolognese, Which May Be Substituted For The Meat-based Version, Served As The Inspiration For This Recipe.
Use A Blended Protein Technique By Using Half The Necessary Mushrooms And The Remaining Ground Meat, Such As Pork, Beef, Or Sausage.
The Sauce May Be Used As A Pasta Sauce Or As A Filling For Dishes Like Cabbage Wraps. It Combines Nutritious Vegetables With Flavorful Mushrooms.
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