Meat Free Shiitake Spaghetti Bolognese

PREP TIME: 10 Min

COOK TIME: 45 Min

SERVES: 4

  • 4 tablespoons olive oil
  • 2 onions, chopped
  • 1 teaspoon salt
  • 2 sticks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 200g shiitake mushrooms, sliced
  • 250g portabello mushrooms, chopped
  • half a cup chopped parsley
  • 3 cloves garlic, finely chopped
  • 3 tablespoons tomato paste
  • half a cup red wine, optional
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can lentils, drained
  • 250mls vegetable or mushroom stock
  • salt and pepper to taste
  • to serve, spaghetti, fresh basil and parmesan cheese

Method

  1. Heat 2 tablespoons of the olive oil in a heavy based saucepan, over a medium/low heat. Add the onions and salt and cook, stirring occasionally for 10 minutes. Add the celery and carrots and cook another 20 minutes.
  2. Add the remaining 2 tablespoons of oil to the onions along with the mushrooms, parsley and the garlic and cook for 10 minutes.
  3. Add the tomato paste and cook, stirring for 3 minutes. Add the wine if using, bring to the boil, boil for 2 minutes the add the tomatoes, lentils and stock.
  4. Bring to the boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper to taste.

MADE WITH

Premium Shiitake Mushrooms Mushrooms
Premium Shiitake Mushrooms