October 15th is National Mushroom Day!
Did you know...
Mushrooms are comprised of 85-95% water.
Mushrooms have their own immune system.
Mushrooms are more closely related in DNA to humans than to other plants.
Like human skin, mushrooms can produce vitamin D by being exposed to sunlight.
October 15th is also Emeril Lagasse's 56th birthday. In honor of Emeril and mushrooms, here is a great recipe of the day!
Wild Mushroom Bolognese - adapted from Emeril
2 tablespoons olive oil
1 pound assorted wild mushrooms (shitake, oyster or portobello)
1 medium onion, chopped
1/4 cup carrots, diced
1/4 cup celery, diced
1 tablespoon garlic, chopped
1/2 cup Madeira wine
2 tablespoons tomato paste
salt and pepper
28 oz can whole tomatoes
15 oz can tomato sauce
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 pound pasta, cooked al dente
2 teaspoons fresh parsley, minced
Cook pasta according to directions. Drain pasta but reserve 1 cup of cooking liquid for sauce.
In a medium pot, heat the oil over medium heat. Add the mushrooms, onion, carrots, celery and garlic. Cook for 5 minutes, stirring frequently.
Add the wine and cook until reduced, about 3 minutes. Add the paste and season with salt and pepper. Cook for another 1-2 minutes.
Next add the tomatoes, sauce and pasta water and bring to a boil. Reduce the heat to low and simmer until think and fragrant, stirring frequently, about 30 minutes.
Add the herbs to the sauce and simmer for another 5 minutes. Remove from the heat and adjust salt and pepper, to taste.
Add the pasta and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Top with cheese and parsley.
Makes 6 servings