I know this seems sacrilegious -- to make bolognese without meat, but I just had to offer up a vegetarian version of this dish. I created a version that uses chicken thighs and mushrooms, which is a family favorite. However, I wanted to go one step further an omit the meat and poultry all together.
Mushrooms are not my favorite thing to eat, but in a dish like this, they offer that meatiness and umami flavor that is greatly desired. Even though I know mushrooms are present in the sauce, they aren't hitting me over the head with their presence.
This sauce requires about 2-3 hours of simmering time for the flavors to develop. You could make this in a crockpot set on low over 8 hours. It's delicious over pasta or polenta. And definitely serve with a glass of chianti and crusty bread.
You won't miss the meat here. Trust me.
*For this recipe, I love to use a food processor to chop up the vegetables. You can pulse the onions and garlic together until finely chopped; same with the mushrooms.
Place the dried mushrooms in a small bowl and pour the hot water over. All the mushrooms to soften, about 15-20 minutes. Drain and reserve the mushroom water and the mushrooms. Finely chop the rehydrated mushrooms. Set aside until ready to use.
Heat the olive oil in a saucepan set over medium heat. Add the onion and garlic; sauté for 5-7 minutes. Add the rosemary and season lightly with salt and pepper; sauté for 1-2 minutes. Add the crimini and porcini mushrooms. Reduce heat slightly to medium low and sauté for 5 minutes. Add the tomato paste; cook for 3-4 minutes (helps bring out the flavor). Deglaze with the red wine; allow to reduce slightly. Pour in the tomatoes and rinse the can out with about a cup of water. Add the tomato water to the mixture. Stir in the mushroom water. Season lightly with salt and pepper.
Reduce heat to low. Simmer for 2-3 hours. The sauce will reduce by about a third. Adjust seasonings to taste. Serve with pasta or polenta.
Simply put, I love pie. Fruit pies. Cream pies. Any kind of pie. I'd take pie over cake any day.
A while back, I posted a recipe for an Apple Galette. Galettes are my favorite kind of "pie" because they are simple to make and usually contain less sugar and more fruit than a standard pie. The recipe below is a variation of that galette but it can be made with any fruit you have available. The crust is whole wheat but still tender and flaky. Really, it is.
I don't suggest using frozen berries in this because of the excess moisture they contain. Fresh is best when making galettes. It lets the fruit really shine.
Raspberry Galette with Whole Wheat Crust
**The spice (or herb used) will depend on the fruit you choose. Raspberries and cardamom go well together. Lavender and blueberries are a lovely match. Cinnamon goes with many fruits and berries. Or you can just leave the spice out.
Preheat oven to 400ºF. Line a baking sheet with parchment paper. Roll the pie crust into a 12 to 14-inch circle. Transfer to the baking sheet.
In a large bowl, toss together the fruit, sugar, salt, lemon juice, lemon zest, cornstarch, and cardamom.
Mound the fruit mixture in the center of the crust, leaving a 1-2 inch border. Gently fold the pastry over the fruit, pleating it as you move around the crust. Brush pastry with the cream and sprinkle with sugar.
Bake for 35-45 minutes or until the filling is bubbling and crust is golden brown. Cool for 20 minutes before serving. Serve slightly warm or at room temperature.
Ice cream or sweetened whipped cream optional.
Whole Wheat Pie Crust
In a the bowl of a food processor, mix together the whole wheat flour and salt. Add the butter and pulse 15-20 times until the mixture resembles coarse meal.
In a liquid measuring cup, whisk together the honey, orange juice, water, and zest.
With the motor running, pour wet ingredients through the feed tube. Pulse until the mixture starts to come together and is moistened.
Place the dough on a lightly floured surface. Pat the dough together until it becomes a solid piece. Flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Can be made up to 2-3 days ahead of time.
Lentils: Pantry Gems by Marcy Gaston