Mushroom Bolognese has rich flavors

Here’s a lighter version of the classic Italian bolognese sauce that’s quick and easy and won’t break the calorie bank. A mix of different mushroom slices forms the basis of this vegetarian dinner. I use portobello and shiitake mushrooms. If your market sells other types of wild mushrooms such as oysters, morel, or chanterelles, you can use them to add other texture and flavor. One secret to the rich flavor is to cut the onions into thin slices and cook them until they are sweet. Another tip is to add orange zest to the sauce. This adds a bit of sweetness and an interesting flavor.

Helpful hints

For maximum flavour, peel the orange by placing it on top of the sauce. This will attract more of the orange flavor.

countdown

Put the water to boil the spaghetti noodles.

Start with the bolognese sauce.

– Boil the spaghetti.

– Finish the sauce.

Shopping list

To buy: 1 bunch celery, 1 bottle dry white wine, 1/2 pound portobello mushrooms, 1/2 pound shiitake mushrooms, or mixed wild mushrooms, 1 bottle olive oil spray, 1 bottle low-sodium marinara sauce, 1 orange, 1 package spaghetti, 1 pc of Parmesan cheese, 1 package fresh oregano (or 1 bottle dried), 1 package fresh rosemary (or 1 bottle dried), 1 package parsley (garnish optional).

Staples: Onions, garlic, salt and black peppercorns.

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Mushroom Bolognese

Linda Jasenheimer’s recipe

Half a pound of Portobello

1/2 pound shiitake mushrooms or mixed wild mushrooms

olive oil spray

1 cup finely chopped onion

1/2 cup thinly sliced ​​celery

3 crushed garlic cloves

2 tablespoons fresh oregano leaves or 2 teaspoons dried

2 tablespoons fresh rosemary leaves or 2 teaspoons dried

1/4 cup dry white wine

2 cups low-sodium marinara sauce

Orange peel from 1 orange (about 1 tablespoon)

Salt and freshly ground black pepper

1/4 pound spaghetti

2 tablespoons chopped parsley (optional garnish)

1/2 cup grated parmesan cheese

Bring a large saucepan of 3 to 4 liters of water to a boil for spaghetti. Cut each mushroom into 1/4 to 1/2 inch thick slices. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add onions and celery. Fry for 5 minutes, without turning brown. Add garlic, oregano, rosemary and mushrooms. Fry for 5 minutes, stirring the mushrooms to cook evenly. Add the white wine and cook until the liquid is absorbed, about a minute. Add the marinara sauce and orange peel and simmer, uncovered, for 5 minutes. Add salt and pepper to taste.

Meanwhile, add the spaghetti to the boiling water and cook for 9 minutes or according to package directions. Strain and divide between two plates. Serve the bolognese sauce over the spaghetti. Sprinkle with grated Parmesan cheese and chopped parsley (if using).

Get two servings.

Per serving: 567 calories (22% from fat), 13.9 g fat (4.2 g saturated, 4 g monounsaturated), 22 mg cholesterol, 25.4 g protein, 85.6 g carbs, 12.2 g fiber, 484 mg sodium.

Linda Jassenheimer is the author of more than 30 cookbooks, including her latest book, The 12-Week Diabetes Cookbook. Listen to Linda at www.WDNA.org and all major podcast sites. Email it to [email protected]

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