HEARTY MUSHROOM BOLOGNESE
SERVES 4-6 / PREPARATION: 10 MINS / COOKING: 45 MINS -1 HOUR / STANDING: 15-30 MINS
The dried mushroom infusion gives the dish an unmistakable umami flavour, and the mixed mushrooms make it extra wholesome.
INFUSION
◖50g dried porcini or mixed mushrooms
◖1 rooibos teabag
◖500ml (2c) boiling water
BOLOGNESE
◖30ml (2T) olive oil
◖15ml (1T) butter
◖400-500g mixed mushrooms, coarsely chopped
◖2 onions, chopped
◖2 bay leaves
◖2-4 garlic cloves, chopped
◖1 rosemary sprig or 5ml (1t) dried rosemary
◖15ml (1T) chopped fresh oregano or 5ml (1t) dried oregano
◖1 sachet (100g) tomato paste
◖1 can (410g) cherry tomatoes or
chopped tomatoes
◖10ml (2t) brown sugar
◖dash of lemon juice
◖salt and freshly ground pepper
TO SERVE
◖500g spaghetti or linguine, cooked until al dente
◖fresh basil
1 Infusion Put the dried mushrooms and the teabag in a large jug. Pour the boiling water over and set aside to infuse for 15-30 minutes.
2 Bolognese Heat half the oil with the butter in a deep pan. Fry the mushrooms in batches until golden brown. Remove and set aside.
3 Heat the rest of the oil in the same pan and fry the onions until golden brown and soft. Add the bay leaves and garlic and stir-fry for a minute.
4 Add the rosemary, oregano and tomato paste and stir-fry until the paste begins to change colour slightly.
Discard the teabag from the infusion. Remove the soaked mushrooms and chop coarsely. Add the mushrooms to
