Gluten Free Mushroom and Walnut Bolognese
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Learn more →Ingredients
4 servings
- 1 lb cremini mushrooms, roughly chopped
- 1 cup raw walnuts
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- ½ cup low-sodium vegetable broth
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ½ tsp black pepper, plus more to taste
- ½ tsp salt, plus more to taste
- ¼ tsp red pepper flakes (optional)
For serving
- 12 oz pasta of choice
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Working in two batches, pulse the cremini mushrooms in a food processor until finely chopped, about 8–10 pulses — the pieces should be roughly the size of coarse breadcrumbs. Transfer to a bowl and set aside. Add the walnuts to the food processor and pulse 6–8 times until coarsely ground, with some pea-sized pieces remaining for texture. Set aside separately.
- 2
Heat 1 tbsp of the olive oil in a large skillet or wide saucepan over medium-high heat until shimmering. Add the chopped mushrooms in an even layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has fully evaporated, about 5–7 minutes more. Transfer to a bowl and set aside.
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