Mushroom Walnut Bolognese
This is a "meaty" & rich sauce that will satisfy your comfort food craving.
Ingredients
- 2 tbsp olive oil extra virgin
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 2 ½ cups cremini or white mushrooms 1/2 diced & 1/2 sliced
- 1 cup walnuts finely chopped
- 2 small tomatoes seeded, roughly chopped
- 2 14 oz cans fire roasted tomatoes diced
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp Italian seasoning
- ½ tbsp basil leaves
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp red pepper flakes adjust to desired taste
- salt & pepper to taste
Instructions
- Heat up the olive oil in a pot or wide sauce pan on medium heat2 tbsp olive oil
- Add the chopped onion and sauté for 2-3 minutes until the onion becomes translucent but not brown1 large onion, 2 cloves garlic
- Add chopped garlic and cook another 1 minute, until fragrant. Be careful not to burn.
- Add the chopped and sliced cremini or white mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water2 ½ cups cremini or white mushrooms
- Once the water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, apple cider vinegar, and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.2 tbsp apple cider vinegar, 1 tbsp tomato paste, 2 tbsp Italian seasoning, 1/2 tbsp basil leaves, 1 tsp cumin, 1 tsp paprika, ½ tsp red pepper flakes, salt & pepper to taste
- Add the chopped tomatoes and the canned diced tomatoes and mix again.2 small tomatoes, 2 14 oz cans fire roasted tomatoes
- Allow to cook on medium-low heat for 20 minutes, stirring occasionally
- Add the chopped walnuts and cook for an extra 5 minutes1 cup walnuts
- Remove from heat and serve with cooked pasta (use gluten free pasta if you are intolerant to gluten) and a sprinkle of your favorite non-dairy parmesan cheese!