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Restaurants›1540 Room›Mushroom Bolognese Recipe

Mushroom Bolognese Recipe

Inspired by 1540 Room

Time45m

Serves4

Pappardelle, Lion’s Mane, Black Pearl, Turnip, Grana Padano

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Ingredients

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Main Ingredients

10.6 oz (300 g) pappardelle pasta

7.05 oz (200 g) Lion’s Mane mushrooms

7.05 oz (200 g) Black Pearl mushrooms

5.29 oz (150 g) Turnip, diced

1 3/4 oz (50 g) Grana Padano cheese, grated

2 tbs olive oil

1 medium Onion, finely chopped

2 cloves Garlic cloves, minced

1 medium Carrot, finely chopped

1 stalk Celery stalk, finely chopped

14 1/8 oz (400 g) Canned tomatoes, crushed

0.42 cup (100 ml) Red wine

1 tsp Celtic sea salt

to taste Black pepper, freshly ground

2 tbs Fresh basil, chopped

Method

Cooking Instructions

1

Prepare the Pappardelle

Cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.

2

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

3

Add Garlic and Mushrooms

Stir in the minced garlic and cook for 1 minute. Add the Lion’s Mane and Black Pearl mushrooms, cooking until they are browned and tender, about 5-8 minutes.

4

Incorporate Turnip

Add the diced turnip and continue to cook for another 3-4 minutes until slightly softened.

5

Deglaze with Wine

Pour in the red wine, scraping up any bits stuck to the pan. Let it simmer for 2-3 minutes.

6

Add Tomatoes and Seasoning

Stir in the crushed tomatoes, salt, and black pepper. Let the sauce simmer on low heat for about 15-20 minutes, stirring occasionally.

7

Combine with Pappardelle

Add the cooked pappardelle to the sauce and toss to combine. Cook for an additional 2-3 minutes to heat through.

8

Serve

Plate the mushroom bolognese and sprinkle with grated Grana Padano and fresh basil before serving.