Portobello and Spinach Bolognese Recipe

Name: Portobello and Spinach Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms or mixed wild mushrooms; 2 cups water or chicken stock; 2 tablespoons extra-virgin olive oil; 3 tablespoons butter, cut into pieces; 4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice; 1 medium onion, chopped; 1 small carrot, peeled and finely chopped or grated; 1 small rib celery, finely chopped; 3 to 4 large cloves garlic, finely chopped; 1 fresh bay leaf; 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel; Salt and freshly ground black pepper; Freshly grated nutmeg, to taste; 1/4 cup tomato paste; 1 cup dry white wine; 1 cup whole milk; 1 pound pappardelle or fettuccine pasta; A handful fresh flat-leaf parsley, finely chopped; Grated Pecorino-Romano cheese

Servings: persons

1 ounce dried porcini mushrooms or mixed wild mushrooms
2 cups water or chicken stock
2 tablespoons extra-virgin olive oil
3 tablespoons butter, cut into pieces
4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice
1 medium onion, chopped
1 small carrot, peeled and finely chopped or grated
1 small rib celery, finely chopped
3 to 4 large cloves garlic, finely chopped
1 fresh bay leaf
1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1/4 cup tomato paste
1 cup dry white wine
1 cup whole milk
1 pound pappardelle or fettuccine pasta
A handful fresh flat-leaf parsley, finely chopped
Grated Pecorino-Romano cheese

1
Place the dried mushrooms in small pot and cover with water or chicken stock.
2
Bring to a boil, then reduce the heat to low and steep.
3
Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil.
4
When hot, add the butter and melt into the oil then add portabellas.
5
After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf.
6
Saute until tender, 15 minutes, then separate and add spinach.
7
Season the spinach mixture with salt, pepper, and nutmeg.
8
Stir in the tomato paste and cook 1 minute.
9
Deglaze with wine.
10
Remove the dried mushrooms from the steeping liquid.
11
Chop the mushrooms and stir into the sauce.
12
Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom.
13
Stir in the milk.
14
Simmer over low heat 20 minutes.
15
Cool completely and store for a make-ahead meal.
16
Reheat the dish over medium heat.
17
Add a little stock or milk to loosen the sauce up again.
18
Bring a large pot of water to a boil, salt the water and cook the pasta to al dente.
19
Drain the pasta and toss with sauce.
20
Serve in shallow bowls, topped with parsley and Pecorino cheese.

958

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms or mixed wild mushrooms, 2 cups water or chicken stock, 2 tablespoons extra-virgin olive oil, 3 tablespoons butter, cut into pieces, and more.

Yes, Portobello and Spinach Bolognese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello and Spinach Bolognese

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