Thursday, October 15, 2015

Recipe of the Week: Wild Mushroom Bolognese

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
Parmesan, grated
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