This mushroom bolognese is coming in hot on meatless Monday!
Mushrooms are one of my favorite foods. I love their flavour and meaty texture. Lately, I’ve been enjoying mushrooms a lot as a side dish, part of a savoury brunch with my sweet potato and beet latkes. But my love for mushrooms is now front and centre in this portobello mushroom bolognese.
I love incorporating meat-free dishes all the time. I consider myself to be plant-strong since I believe that the more colourful the plate the better. Although mushrooms are not actually vegetables (or plants), they are a meat-free option I gravitate towards since they taste meaty! Cremini, white button mushrooms and portobellos are my favourites but I really want to try more varieties.
While we’re on the subject of mushrooms, are you following along with the current mushroom elixir trend? Mushrooms are seriously all the rage! Everyone and their mother is adding powdered cordyceps, reishi, ashwagandha or chaga into their morning routine, and with good reason. Mushrooms have great medicinal properties and they can be taken for many purposes such as immune support, energy, stress relief, mental power, and oxygenation of the body (among others). Although I do believe that it’s always ideal to eat a certain food in it’s purest, most natural form, I ordered some because I am so curious to try them out. I’m especially interested in cordyceps since I’ve read up that it’s amazing for athletic endurance and I’d love to try it out now that I’m training for my half-marathon. I’d love to know if you’ve tried them and your experience with them.
Back to this mushroom bolognese!
You need to add this MEATY, mushroom bolognese into your pasta sauce repertoire. If you chop the portobellos really small, you can also trick your picky children into eating mushrooms. I’m definitely going to be THAT sneaky mom one day.
I’ve been enjoying this mushroom bolognese with classic spaghetti. I need to bust out my pasta machine to make fresh pasta because it would be a match made in heaven with fresh pasta a l’uovo (egg pasta). Of course, you can enjoy this sauce with YOUR favorite noodles – from gluten-free pasta, to zucchini noodles to veggie noodles. The world is your oyster!
- 1 28oz can diced tomatoes
- 1 medium-sized yellow onion, diced
- 4 portobello mushrooms, chopped
- 1/2 tbsp dried oregano
- 1/2 tsp chili pepper
- salt to taste
- Heat 2 tbsp avocado oil in a pot over medium heat. Add diced onion and sauté until lightly caramelized.
- Add diced tomatoes, oregano, chili pepper and salt to taste. Simmer on low heat for 30-40 minutes.
- In a separate pan (I love using my cast-iron pan), sauté chopped portobello mushrooms in about 2 tbsp avocado oil.
- Add sautéed portobello mushrooms to sauce in the last 10 minutes of simmering.
- Enjoy immediately with your favourite pasta noodles or store in a air-tight glass jar for up to 5 days.