Campaign financed with aid from the European Union. The content of this website represents the views of the author only and is his/her sole responsibility.
The European Commission does not accept any responsibility for any use that may be made of the information it contains.
For all the veggies out there or even for those looking to decrease their meat consumption, this mushroom spaghetti dish is a perfect alternative to the usual bolognese, filled with juicy umami tasting mushrooms instead.
- 100g chestnut mushrooms, roughly chopped
- 100g button mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red pepper, finely chopped
- 100ml red wine
- 1 tin of chopped tomatoes
- 100ml vegetable stock
- 2 thyme sprigs, chopped
- 10g basil, stalks and leaves
- 2 bay leaves
- 1tsp tomato puree
- Parmesan cheese, grated
- In a large saucepan, heat the oil and saute 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.