Wild mushrooms and pea bolognese is a hearty and delicious vegetarian pasta dish that’s perfect for the family or your next get together with friends.
Total Time: 25 minutes
- 1 tablespoon olive oil
- 1/4 cup minced onions
- Freshly ground black pepper
- 2 cups sliced assorted wild mushrooms
- 1 teaspoon chopped garlic
- 3/4 cup frozen green peas
- 1 recipe of Shane Family Bolognese, warm and in a saucepan (see recipe below)
- 1 pound cooked fresh pasta, hot
- 2 ounces fresh grated Parmigiano-Reggiano cheese (optional)
- 1 tablespoon finely chopped fresh parsley
In a sauté pan, heat the oil. Add the onions. Season with salt and pepper. Sauté for 1 minute.
Add the mushrooms and continue to sauté for 2 – 3 minutes. Season with salt and pepper.
Stir in the garlic and peas. Sauté for 1 minute and remove from the heat.
Turn the mushroom mixture into the Bolognese and mix well.
Toss the pasta with the sauce. Mound the pasta into shallow bowls and garnish with cheese and parsley.
- Shane Vegetarian Bolognese
Yield: 4 servings
- 13 tablespoon Olive Oil
- 1 cup small diced carrots
- 3/4 cup small diced celery
- 1 cup small diced onions
- 3 teaspoons paprika
- 6 tablespoons bacon bits or cooked veggie bacon crushed
- 3/4 pound veggie beef crumbles
- 1/2 pound veggie sausage crumbles
- 1/2 cup dry white wine
- 1 tablespoon minced garlic
- 2 tablespoons Italian tomato paste, diluted in 10 tablespoons veggie stock
- 1 cup soy milk
- Salt and black pepper
In a sauce pot, heat the olive oil over medium high heat. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 – 5 minutes or until the vegetables are translucent. Add the paprika and stir for 30 seconds.
In a mixing bowl, combine the bacon bits, veggie beef crumbles, and the veggie sausage crumbles. Season with salt and pepper. Add to the sauteed vegetables and cook until the crumbles are cooked through and incorporated.
Stir in the wine, garlic, and diluted tomato paste, and reduce the heat to very low.
Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the soy milk; by the end of the two hours the soy milk should be incorporated.
Season with salt and black pepper.
Recipe compliments of Home Chef and OPL Community member Sam Shane