Vegetarian Bolognese with Fermented Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g mushrooms, white or rosé
- 3 large tomato (s)
- 1 tablespoon tomato paste
- olive oil
- salt and pepper
- Herbs, e.g., Oregano and other Mediterranean herbs
- 1 dash agave syrup
- 1 onion (s), red
- 1 small clove garlic
- Harissa
- 200 g pasta
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Chop the mushrooms with the food processor. Not too long, it shouldn`t be muddy, but rather have a minced meat consistency.
- To ferment, put the chopped mushrooms in the oven at 50 degrees Celsius. If you don`t have a convection oven, simply clip a wooden spoon into the oven door. The mushrooms are good when they`re dark in color and most of the moisture is out. In my oven this takes 30-35 minutes.
- At the same time, cut the tomatoes into small pieces and put them in the food processor together with the tomato paste, salt and pepper, the agave syrup (or sugar) and process into a sauce.
- Put on the pasta water and cook the pasta according to the instructions.
- Sear the mushroom mixture in a pan, season with salt, pepper and paprika powder like minced meat. Reduce the heat a little and add the onion and chopped garlic and sauté. Add harissa paste as desired. If it gets too hot, add milk or soy milk. At the end add the fresh herbs and season to taste.
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