Mushroom Bolognese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
Ingredients
- 1 small onion
- 1 medium carrot
- 1 celery rib
- 1 medium parsnip
- 1/2 small turnip
- 1 lb. king oyster mushrooms
- 1/4 c. extra-virgin olive oil
- kosher salt
- ground pepper
- 1 oz. dried porcini mushrooms
- 1/2 c. dry red wine
- 1 Parmigiano-Reggiano cheese rind
- 1/4 c. freshly grated Parmigiano-Reggiano
- 1 crushed red pepper
- 1/4 c. heavy cream
- 1 tsp. minced rosemary
- 1 1/2 lb. spaghetti
- 4 tbsp. unsalted butter
Instructions
- In a food processor, pulse onion, carrot, celery, parsnip, turnip, and king oysters until finely chopped. In a large pot, heat oil. Add vegetables, season with salt and pepper, and cook over moderate heat until softened, 20 minutes.
- In a bowl, cover porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of water. Rinse and chop porcini, add to vegetables and cook until fragrant, 10 minutes. Add wine, rind, and red pepper; cook until wine evaporates. Add reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add cream, rosemary, and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.
- Add warm pasta, butter, and 1 cup of water to sauce and toss, stirring until pasta is well-coated. Serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
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