Eosinophilic Esophagitis Friendly Vegan 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, roughly chopped
- 3 tbsp olive oil
- 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
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 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)
Can be omittedvegan parmesan
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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