When I make Bolognese sauce, I always have to remove such or such ingredient to accommodate the tastes and preferences of my family. For once, I have decided to make the fully loaded Bolognese without any compromise. One challenge though, I wanted a vegetarian version… I have tried multiple variations, and finally discovered the perfect ingredient: Portobello mushroom. And you cannot substitute for another type of mushroom if you want to achieve the perfect Bolognese (unless you have access to Porcini mushroom)!
So here, you go! Enjoy this treat, it is the real thing!
Ingredients
- 2 Portobello mushroom caps, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 cups diced tomatoes
- 1/2 cup black olives
- 1/2 teaspoon grated nutmeg
- 2 tablespoons chopped basil
- 4 tablespoons olive oil
- Salt and pepper
- Shaved Parmesan cheese, or the grated cheese of your choice
- Base - Pasta or a roasted veggie (like turnip or cauliflower)
Instructions
Sauté the mushroom on medium heat in 2 tablespoons of the olive oil in a large saucepan until lightly brown, about 7 minutes. Transfer to a chopping board, and chop coarsely. Set aside. Add the 2 remaining tablespoons of olive oil to the pan. Sauté the onion and garlic until lightly brown as well, about 7 minutes. Season with salt and pepper. Add the mushroom, tomatoes, olives and nutmeg and cook on low heat for 15 minutes. Adjust seasoning to taste. Mix in the basil just before serving. Serve with cooked spaghetti or your favorite roasted veggie. Add Parmesan cheese and a drizzle of olive oil.
