There’s more to wine than sips by the glass. This month, we’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring wine as the main ingredient.
Even if you are not a vegetarian, there is something magical about the stand-alone meaty goodness of mushrooms. When it comes to Bolognese, why not try skipping the meat and instead letting mushrooms and wine add the flavor?
Trust us: Deep, earthy mushrooms can add enough richness to make you forget this is a meat-free version of the classic. Compound that with a splash of red wine, and you’ve got your new favorite dish.
This Bolognese sauce can be done a few different ways: try pairing the mushrooms with lentils mixed in, or with ground turkey for a lighter take on the meat variety. Either way, if well-seasoned, it’s the perfect meal for a cool night in.
When it comes time to pick up your ingredients, go for mushrooms that are easy to find at the grocery store, and shy away from Asian mushrooms like a shitake. A morel or truffle, while delicious on its own, will get lost in this sauce, so stick with the less expensive varieties. For the tomato paste and sauce, look for something along the lines of the San Marzano tomato sauce products -- they tend to have the least “tinny” flavor. And with the veggies, always go for freshness.
Because vegetables don’t typically have the depth of flavor meat does, acids and fat really help bring this recipe to life. The wine and tomato paste contribute a lot to the acid that the sauce needs to make it so tasty. Also, expect the wine to cook off a bit while simmering, absorbing back into the mushrooms to make them even more flavorful.
Live.Love.Lux Tip: Simmer to perfection with your Electrolux Gas Range — learn how the precise heat control yields delicious results.
That said, there’s no denying that a lot of the fat that makes a traditional Bolognese so flavorful is lost when replacing the meat with mushrooms. To remedy this, stir in a few tablespoons of crème fraiche at the end, just to keep things rich and silky. This step is optional, but a good decision. A generous sprinkle of parmesan on top does the trick as well.
Of course, the sauce can go over any pasta: Stir it in with fusilli for a more toddler-friendly option, or over tagliatelle or spaghetti for grown-up eaters.