Mixed Mushroom-Lentil Bolognese

ingredients:

  • 1 pack dried porcini mushrooms
  • 1 pack brown champignons (around 200g)
  • 3 portobello mushrooms
  • 3 king oyster mushrooms
  • 2 tins of minced tomatoes, 1 tin of tomato passata
  • 4 tbsp. tomato paste
  • 2 white onions
  • 4 gloves of garlic
  • 3 carrots 
  • 1,5 cups mountain lentils 
  • white miso paste
  • salt, black pepper, chili flakes
  • white balsamic vinegar
  • splash of white wine – about 3-4 thyme branches
  • dried oregano, basil and rosemary
  • fresh basil
  • EVOO
  • nutritional yeast or nut parmesan 
  • pasta of your choice (i used linguine)
  1. preheat oven (180°C)
  2. cover dried porcinis with hot water, let them soak for about 30 min
  3. mince and slice other mushrooms (portobello, champignons and king oysters), garlic, onions, carrots and transfer them into a baking pan
  4. prepare the marinade: use half of the portobello soaking water, miso, balsamic vinegar, pepper, tomato paste, 1 tbsp EVOO, add some more water if necessary, add some black pepper and a pinch of salt, mix
  5. cover the ingredients in the baking pan with the marinade, add 3 thyme leaves, stir well, -put into the oven for about 30-40 minutes, stir from time to time
  6. if they’re done and caramelized, remove the pan and deglaze with a splash of white wine

  • transfers mixture into a large cooking pot, remove baked thyme branches add tomato passata / mince, porcini + soaking water and add a little more tomato paste, uncooked lentils, a few dry herbs of Provence, a tiny bit of chili flakes, another fresh thyme branch -make sure to insert every remaining bit of the baked marinade from the pan into the pot (use some water to solve it a little) to keep and transfer all the nice roast aromas
  • bring it to boil and let the sauce simmer for about 45-60 min (as longer it’ll cook as smoother and aromatic it’ll get), add some more water if it gets too thick; preferably pasta water season with salt and pepper
  • cook pasta al dente short before the sauce is done
  • serve with freshly cut basil, some more black pepper, a splash of EVOO, nutritional yeast

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