Mushroom Bolognese The Best Recipes

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Mushroom Bolognese

"Similar to different Bolognese recipes, but this one replaces meat with Portobellos and Enoki mushrooms."

Ingredients :

1 1/2 teaspoons butter
1 1/4 teaspoons olive oil
1/2 pound portobello mushrooms, chopped
1/four cup chopped onion
1/four cup chopped carrot
2 tablespoons chopped celery
2 tablespoons white wine
half of cup red meat broth
1 1/four teaspoons tomato paste
1 teaspoon butter
2 ounces enoki mushrooms
three 1/2 tablespoons heavy cream
1 pinch ground nutmeg
salt and pepper to flavor

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Melt 1 half of teaspoon of butter with olive oil in a huge skillet over medium warmness. Cook and stir the portobello mushrooms, onion, carrot, and celery till the greens are softened and starting to brown, approximately eight minutes. Transfer the mushroom combination to a big saucepan.
Pour the white wine into the skillet and convey to a boil, dissolving any browned flavor bits from the lowest of the skillet. Allow the wine to cook dinner for approximately 2 mins, till decreased, and pour into the saucepan. Stir the red meat broth and tomato paste into the aggregate inside the saucepan, bring to a boil over medium-excessive warmth, then lessen heat to low. Simmer, partly blanketed, until the pork broth has decreased and the vegetables are very tender, about 35 mins.
Melt 1 teaspoon of butter inside the original skillet, and cook and stir the enoki mushrooms till lightly browned, 3 to four minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 mins; stir within the heavy cream, and allow to heat thru (do now not boil). Season with nutmeg, salt, and pepper to flavor.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it frivolously, and make easy-up simpler.

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