Or, I’m back from my travels and I’m eating pasta to beat the jet lag.
Australia, I love you! I had a truly amazing time. I ate some things I never thought I’d eat. My mind is still working through all the things I saw and did, the people I met. I have returned filled with inspiration for my book, and excited to get some blog-related projects off the ground as well.
I’ll do a trip-related post later in the week, as soon as I’ve had a chance to process some photos. For now, (and as usual), let’s keep ourselves fueled up.
I don’t know about you guys, but spaghetti bolognese was a firm favorite from both my mother and my father’s kitchens when I was growing up. We still make it as a family, since we are an ever-expanding flock and one pot can feed a crowd. This mushroom version will surely be met with some raised eyebrows by my siblings, but I will defy tradition and say that this is my favorite recipe yet. (J & E I’m looking at you, and yes, I am serious here). Ok, it’s among the top contenders. It’s good, guys. Trust me.
For folks who are not my family or bolognese traditionalists (and when you look at the traditional recipe from Bologna, most of us are not), this recipe is a revelation. It makes a sauce that is every bit as umami-rich and savory as it’s namesake, but is plant based and (dare I say it) possibly more interesting in terms of complexity and texture. The recipe is loosely adapted from the excellent version by the folks at America’s Test Kitchen, via their The Complete Vegetarian Cookbook, which I have found to be almost universally excellent and surprisingly informative. The adaptations were mostly to do with what I found in my pantry: I used Marsala instead of red wine, and omitted the dried porcini. Otherwise, credit for the all-important cooking times should go to ATK. Good work, guys.
The big secret is actually following their cooking times throughout – and not, as is my tendency, to decide that you know better and move on to the next stage too soon. The mushroom gets cooked way down, past the point you think it should be cooked, and the intensity of flavor you get as a result is your just reward.
- 2 lbs cremini mushrooms
- 1 carrot, diced, or 1 handful of prepared grated carrot
- 1 onion, chopped
- 1 28oz can of whole tomatoes or equivalent volume of tomato sauce
- 3 tablespoon butter
- 3 cloves minced garlic
- 1 teaspoon sugar
- 2 tablespoons tomato paste
- ¼ cup marsala wine or other fortified wine
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- salt and pepper
- ¼ cup heavy cream
- tagliatelle or fettuccini
- grated parmesan cheese
- Either pulse the mushrooms in the bowl of a food processor fitted with a metal blade, or dice them finely. Remove to a bowl and set aside. Process the onion and carrot in the same way until finely chopped, then add to bowl with mushrooms. Finally, if using whole canned tomatoes, process them until finely chopped. Set them aside, but don't add to the other veggies.
- Heat a large pan with a heavy base (I use my biggest le Creuset pot for this) over medium high heat, then add the butter and the mushroom/onion/carrot mixture. Cook until the veggies release their liquid, then keep cooking for about another 15 minutes after that point, or until the liquid evaporates and the veggies are brown. See pictures above - when you scrape the veggies around, you shouldn't see any liquid at all.
- Add the garlic, sugar, and tomato paste, and stir to combine. Add the processed tomatoes, broth, soy, marsala, and salt and pepper. Simmer for 10 minutes, or until sauce thickens again.
- Turn off heat and add the cream, stirring to incorporate. Taste and adjust seasoning.
- Cook pasta according to package directions, and toss each serving with about ¾ cup (or a generous dollop) of sauce. This makes a lot of sauce - should serve a generous 8 portions.
Eleanor Howat
June 12, 2017 at 2:36 pmThis looks good Laura but have never seen this type of mushroom here in the UK. Can I use brown chestnut instead do you think and is heavy cream what we call “double” cream. Looks great Keep up the good work
Laura
June 28, 2017 at 12:18 pmHi Eleanor! I think you could use other types of mushrooms with good results. The key is to cook them for the suggested length of time, until they are quite dry. Let me know if you give it a try!
Katrina
July 8, 2017 at 9:14 amDelicious! This recipe was a huge hit with M, who is a rich and savory flavor lover. It proved to have a little too much mushroom complexity for my lighter, simpler tastes. However, I’d be really excited to try a vegan Alfredo sauce….
😉
Laura
August 21, 2017 at 9:57 amGlad M liked it!! I’ll see what I can do about that Alfredo…
Veronica
September 22, 2017 at 11:41 amIs it ok to freeze it? Does it maintain its texture?
Laura
September 25, 2017 at 10:17 amIt freezes well! I separate it into individual portions to freeze, and often reheat a portion to mix with leftover rice for a quick risotto-type thing.