Filter
Reset
Sort ByRelevance
Thorky
Vegabolognese with chestnut mushrooms
Vegetarian bolognese sauce with chestnut mushrooms, winter carrot and celery.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the mushrooms fine. Heat the oil in a wok and fry the mushrooms over high heat in 10 min. Brown. Stir frequently.
-
Meanwhile, chop the onion and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic on low heat for 2 minutes.
-
Peel the winter carrot and cut into ½ cm (brunoise) cubes. Also cut the celery into pieces of ½ cm. Add to the onion and fruit for 5 minutes.
-
Turn the heat high and add the tomatoes. Bring to the boil and reduce the heat. Add the mushrooms.
-
Tie the herbs from the mix together with a piece of kitchen rope and add to the sauce.
-
Leave to cook slowly on low heat without lid for 30 minutes. Stir frequently. Remove the herbs.
-
Season with the sugar, pepper and salt.
Blogs that might be interesting
-
25 minMain dishRed pepper, yellow bell pepper, zucchini, medium tortilla, tomato ketchup (hot chili), grated spicy cheese, fresh coriander, olive oil,quesadilla with zucchini -
40 minMain dishRed onion, Cherry tomatoes, traditional olive oil, gratin with emmental cheese and cream, lemon, fresh salmon fillet on the skin, fresh dill, White wine vinegar,lemon and potato gratins with roasted tomatoes -
60 minMain dishsolid potatoes, garlic, olive oil, bratwurst, Salad Dressing, Zaanse mustard, cabbage, celery,oven potatoes with roasted sausage -
30 minMain dishlamb chop, traditional olive oil, fresh fresh mint, fresh flat parsley, lime, Red pepper, garlic, shallot, fresh coriander, tap water,Lamb chops with spring chimichurri
Nutrition
245Calories
Sodium10% DV245mg
Fat25% DV16g
Protein14% DV7g
Carbs5% DV16g
Fiber16% DV4g
Loved it