Mushroom Bolognaise

[Guest guest]

Mushroom Bolognaise

 

 

4 tsp olive oil

1 onion, chopped

2 cloves garlic, chopped

600 g (21 oz) cap mushrooms, diced

2 tablespoons (8 tsp) tomato paste

1/2 cup vegan white wine

425 g (15 oz) can diced tomatoes

1 bay leaf

2 teaspoons dried oregano

1/4 cup chopped fresh parsley

vegan parmesan, to serve (optional)

 

 

1. Heat oil in a large high-sided saucepan. Add onion and cook until

soft. Add garlic and cook for 30 seconds.

 

2. Add mushrooms and cook until they " squeak " . Add tomato paste and

cook for 30 seconds. Add wine and cook until reduced.

 

3. Add tinned tomatoes, bay leaf and oregano. Season and cook for 8 to

10 minutes or until rich and thick.

 

4. Stir through parsley and serve with spaghetti and vegan parmesan.

 

 

Serves 4.