Low Iodine Classic Mushroom Bolognese
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Learn more →Ingredients
4 servings
For the sauce
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 1 lb cremini mushrooms, stems trimmed
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup dry white wine
- 1 can (14 oz) crushed tomatoes
- ½ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 tsp fresh thyme leaves
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 12 oz tagliatelle or pappardelle
- ¼ cup freshly grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes, until softened. Lift the mushrooms out with a fork, squeeze gently, and roughly chop. Reserve the soaking liquid, leaving behind any grit at the bottom of the bowl.
- 2
Working in two batches, pulse the cremini mushrooms in a food processor until finely chopped, about 8–10 pulses — pieces should be roughly the size of coarse breadcrumbs, not a paste.
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