Vegetarians are almost exclusively, eternally..scorned..snubbed..ignored by chef’s and foodies alike…the disapproval of vegetarians is all too apparent (and as they say the proof is literally in the pudding…on the plate in this case).I reckon this prejudice partly comes from the fact that most ‘carnivores’ believe that vegetarian food is dull, limiting and lacks flavor…I want to break this myth and prove that not only vegetarian dishes can match up to meat dishes if cooked well they can blow the socks of the most dedicated meat lovers..
Mushroom Bolognese
- 1 large onion chopped finely
- 6 garlic cloves minced
- 2 Stalks celery chopped
- 1 pc leek and carrot chopped
- 4 shitake mushroom blanched and chopped
- 50gms button mushroom chopped
- 150ml tomato puree
- ½ glass wine
- 1 glass shitake broth with seasoning cube
- 1tsp chili flakes
- Seasoning
- ½ tsp Habenero sauce
- 1tbs cream
- 2 knobs butter
- 1tbs olive oil
- ½ tbs balsamic
- ½ tsp sugar
Method
- Add olive oil and a knob of butter in a large pot pan over medium heat...add the onions,garlic,carrots ,leek and celery sauté for about 5minutes
- Add the wine
- Add the chopped shitake and button mushrooms sauté for another 5 mins
- Add the puree & saute
- Add the seasoning along with the balsamic vinegar, sugar and the chili flakes
- Let it sit on medium fire for another 15mins stirring occasionally
- Add the shitake broth
- Take it off the fire..cool..and pulse it in the mixer..to get a grainy texture
- Bring it back on low flame and finish with the Habenero sauce along with the cream and a knob of butter
- To serve, ladle some sauce over cooked linguine or parpadelle and mix to coat the noodles well. Serve pasta onto individual plates and add a little sauce to the top of each. Drizzle with olive oil and/or shaved Parmesan, if desired.
