Anti Inflammatory Vegan Mushroom Bolognese

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Vegan Mushroom Bolognese

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Ingredients

4 servings

For the sauce

1 oz dried porcini mushrooms
1 cup boiling water
1 lb cremini mushrooms, roughly chopped
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
3 tbsp tomato paste
1 cup dry red wine (vegan-certified)
1 can (14 oz) crushed tomatoes
1 tsp dried thyme
1 tsp dried oregano
1 tbsp soy sauce
salt and pepper, to taste

For serving

12 oz dry pasta (such as tagliatelle or pappardelle)
¼ cup fresh parsley, roughly chopped (optional)
vegan parmesan, for serving (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, squeeze gently, and roughly chop them. 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 per batch — pieces should be roughly the size of coarse breadcrumbs, not a paste.

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