Mushroom Bolognese with Zucchini Noodles
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Mushroom Bolognese with Zucchini Noodles
Ingredient
200g Button mushrooms, diced
200g Assorted mushrooms, oysters, enoki, shitake etc chopped roughly
10g dried shitake, hydrating liquid reserved
1 Onion, diced
2 Garlic cloves, diced
1 Carrot, grated
½ cup vegetable stock
1 tin tomato
1tsp nutritional yeast flakes
1/2tsp dried oregano
1/2tsp black pepper
6 Zucchini
Basil for garnish
Parmesan cheese for garnish
Red Island Olive oil
Sea Salt
Method
In a large frypan over a medium high heat add a drizzle of oil. Once hot add the mushrooms, onion and a pinch of salt, cook down until all soften. Add the garlic and carrot and cook for a further minute. Add the vegetable stock, tomato, yeast flakes, dried oregano, black pepper and reserved mushroom liquor. Bring to the boil then reduce to a simmer and cook slowly until the sauce has thickened to a bolognaise consistency.
While the mushrooms cook, cut the zucchini into noodles. You can use a cutting tool or chop to your liking.
In a pot of boil water blanch the zucchini noodles then add straight into the mushroom bolognaise. Grate in parmesan and fold through the sauce.
Serve topped with more parmesan and a few basil leaves.
Recipe by Michael Weldon
