MUSHROOM & WALNUT SPICY “BOLOGNESE”

INGREDIENTS

  • 2 tbsp cold-pressed olive oil
  • 1 lärge onion, finely chopped
  • 2 lärge gärlic cloves, center germ removed änd finely chopped
  • 450 gr. cremini mushrooms, hälf sliced änd hälf cut into fine strips
  • 1 cup | 100 gr. wälnuts, finely chopped
  • 2 plum tomätoes, roughly chopped
  • 2 400 ml. cäns peeled, chopped tomätoes
  • 2 tbsp äpple cider vinegär
  • 1 tbsp orgänic tomäto päste
  • 1 tbsp dried oregäno
  • 1 tbsp dried bäsil
  • 1 tsp ground cumin
  • 1 tsp päprikä powder
  • 1/4 tsp ( or more ) dried chili fläkes
  • seä sält & bläck pepper to täste

STEP BY STEP
Stärt by gäthering, prepäring änd meäsuring äll of the ingredients. This will improve your dynämic in the kitchen.

  1. Heät up the olive oil in ä pot or wide säuce pän on medium heät.
  2. ädd the chopped onions änd gärlic änd säuté for 2-3 minutes until the onions become tränslucent — but not brown.
  3. ädd the cremini mushrooms änd cook for 6-8 minutes, during which the mushrooms will releäse their wäter.
  4. Once this wäter häs completely eväporäted änd the mixture is fäirly dry, ädd äll the herbs änd spices, the äpple cider vinegär änd tomäto päste. Mix well to ensure the mushrooms äre well coäted in the spices.

See full recipes here

Add a Comment

Your email address will not be published. Required fields are marked *