Mushroom Bolognese
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Ingredients
- 24oz mushrooms
- 1/2 Large onion (chopped fine)
- 2 cloves garlic (crushed or minced)
- 28oz crushed tomato
- 1 teaspoon dried organo
- 2 teaspoons kosher salt
- 1/2 cup cream or milk (optional)
Directions
| Step 1 | |
| Heat oil over medium heat in a large sauce pot | |
| Step 2 | |
| Add onions and sweat 3-4 minutes, stirring often | |
| Step 3 | |
| While onions are cooking, pulse mushrooms in batches in the bowl of food processor until it resembles ground beef | |
| Step 4 | |
| As mushrooms are chopped add to pot with crushed garlic | |
| Step 5 | |
| When all mushrooms are in pot increase heat to medium-high and continue to cook until mushrooms have given off all liquid and it has evaporated. | |
| Step 6 | |
| Add tomatoes, using about 1/2 can of water to swoosh out any remaining tomato and add to pot. | |
| Step 7 | |
| Bring to boil, then reduce heat and cook covered for 40 minutes. If using, add milk/cream and simmer uncovered for another 30 minutes until sauce has reached a consistency of your liking. we like ours fairly thick. | |