RECIPE FOR VEGAN/VEGETARIAN BOLOGNESE AI FUNGHI FOR 4 PEOPLE
INGREDIENTS:
- 400 g Skyttegården organic oyster mushrooms
- 1 large onion
- 3-4 large organic carrots (approx. 200g)
- 2 cans of organic chopped tomatoes
- Garlic
- Basil
- Oregano
- Salt and pepper
- Olive oil
- 5 dl vegetable stock
- 500 g of your favorite pasta
- Grated Parmesan cheese (can be omitted for vegans)
Procedure:
Finely chop the oyster mushrooms and grate the carrots Dice the onion and sauté in olive oil in a large pan over high heat. Add the oyster mushrooms and garlic to the pan and brown them (note that mushrooms do not brown like meat, and good mushrooms absorb a lot of water – it can stick to the bottom, but be careful not to burn) Add the carrots to the pan and sauté them until they become soft. Add the chopped tomatoes, spices (not salt) and stock and bring to the boil. Then simmer for at least half an hour – the longer the better. Season with salt and pepper to taste.
Serve with your favorite pasta and plenty of grated parmesan.
Tip: Add a small can of tomato paste towards the end for flavor and a creamier texture.
