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Mushroom Bolognese

Mushroom Bolognese

Serves 4


100g Chestnut mushrooms, roughly chopped

100g Button mushrooms, sliced

1 Onion, finely chopped

2 Garlic, finely chopped

2tbsp olive oil

1 small Carrot, finely chopped

1 Celery stalks, finely chopped

1 Red pepper, finely chopped

100ml red wine

1 Tin tomatoes

100ml vegetable stock

2 Thyme sprigs, chopped

10g basil. Stalks and leaves

2 bay leaves

1tsp Tomato puree

Serve with spaghetti and parmesan cheese


In a large saucepan, cook the onion, garlic, carrot and celery for about 5 minutes until soft.

Now add the mushrooms, pepper, thyme, basil stalks and bay leaves. Continue cooking for a further 5 minutes. Pour in the red wine, stock and tinned tomatoes. Season with salt and milled pepper to taste and simmer for 15-20 minutes. When ready add chopped fresh basil and serve with freshly cooked spaghetti and a grating of parmesan cheese.