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Recipe

From Page 1 Vegan Bolognese with mushrooms and walnuts

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Makes: about 6 cups

1 cup shelled walnuts (about 100 grams), chopped into pieces no larger than ¼ inch (see note)

Kosher salt and black pepper 1 pound fresh mushrooms (preferably half shiitake and half cremini)

½ cup olive oil, plus more for serving

1 teaspoon fennel seeds 2 teaspoons soy sauce 2 teaspoons thick, syrupy balsamic vinegar (optional) 1 medium yellow onion, finely chopped (about 1 ⅓ cups) 1 medium carrot, peeled and finely chopped (about 1 cup) 2 celery stalks, peeled and finely chopped (about ¾ cup)

4 garlic cloves, chopped 1 teaspoon dried oregano

¾ teaspoon red pepper flakes

3 tablespoon­s tomato paste 2 teaspoons Marmite

½ cup dry vegan red wine 1 (28-ounce) can crushed tomatoes

Linguine, fettuccine or other long pasta (about 4 ounces per serving), cooked until al dente

Minced fresh parsley or sliced fresh basil, for serving (optional)

1. Add the chopped nuts to a large Dutch oven or heavy pot and toast over medium, stirring frequently, until they visibly sweat and become fragrant, about 5 minutes. Season with salt and pepper, transfer to a medium bowl and set aside.

2. Prepare the mushrooms: Stem the shiitake mushrooms (reserve the stems for another use) if using, then wipe the mushroom caps clean using damp paper towels. Chop the caps into ¼-inch pieces. (Resist the urge to use a food processor here, which will chop the mushrooms unevenly.)

3. Wipe out the pot, then heat 2 tablespoon­s olive oil over medium high. Add half the mushrooms and

½ teaspoon fennel seeds, season generously with salt and pepper and cook, stirring occasional­ly, until browned, about 6 minutes. Transfer to the bowl with the toasted walnuts, then repeat with the remaining mushrooms and the remaining ½ teaspoon fennel seeds. Stir the soy sauce into the mushroom mixture, then the balsamic (if using). Set aside.

4. Wipe out the pot, then heat 2 tablespoon­s olive oil over medium. Add the onion, carrot and celery, season generously with salt and pepper and cook, stirring occasional­ly, until starting to caramelize and brown at the edges, about 7 minutes. Stir in the mushroom-walnut mixture, garlic, oregano and red pepper flakes, and stir until fragrant, 1 to 2 minutes. Stir in the tomato paste and Marmite and cook, stirring frequently, until darkened and caramelize­d, 4 to 5 minutes.

5. Pour in the wine and cook, stirring occasional­ly, until the alcohol cooks off and the liquid reduces until thick and sticky, 3 to 4 minutes.

6. Add the crushed tomatoes, along with 1 cup water. Bring to a simmer over high.

7. Reduce the heat to medium low, cover and cook, stirring occasional­ly, until the tomatoes are cooked through and flavors meld, 30 to 40 minutes. Stir in 2 tablespoon­s olive oil, for richness, then season to taste with salt and pepper. (Makes about 6 cups.)

8. Meanwhile, cook the pasta according to package instructio­ns until al dente. Drain, reserving 1 ½ cups pasta water.

9. Toss the cooked pasta with the desired amount of sauce (about ¾ cup to 1 cup per serving), adding pasta water as needed so sauce is glossy.

10. Divide cooked pasta among shallow bowls and top with more sauce. Drizzle with olive oil and sprinkle with parsley or basil, if using, and serve immediatel­y. (Leftover sauce will keep covered in the refrigerat­or for a few days or frozen for up to 3 months.)

Note: You might be tempted to pulse the nuts in a food processor but beware: It’s easy to accidental­ly pulverize them this way. Small pieces will burn by the time all the nuts are properly toasted, so chopping by hand is preferred.

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