Ignoring the fact that it’s Saint Patrick’s Day and many Americans are probably tucking into a nice, comforting plate of Corned Beef and Cabbage (yes, mostly just Americans, haha), I’ve instead decided to share a new recipe for Meatless Monday.
Don’t sound so excited, meat-eaters!
Actually, as a meat-eater turned semi-meat-eater, I understand that it can be difficult to replace meat with another non-meat substance. But if you’re looking to ease your way into it or just want a healthier alternative, this Mushroom Bolognese is the recipe for you!
The secret ingredient to this recipe is dried porcini mushrooms which are soaked in hot water, imparting a rich, earthy flavor that makes this dish hearty enough to stand on its own.
I must also note that a food processor definitely helps with this recipe as it turns 10 minutes of prep time into 1 minute of prep time. Bonus points!
I’ve made this Mushroom Bolognese recipe ever since working in a restaurant where this dish was a vegetarian staple on our menu. We served it with our House-made Pappardelle, which I had the esteemed pleasure of rolling out each night (but that’s another story for another time). On this particular day, we tossed it with whole wheat spaghetti but I encourage you to use whatever you have hanging out in your pantry.
If you feel so inclined, you can also replace the mushrooms with 1lb ground beef or ground turkey, which I have attempted in the past with equally delicious results.
Either way, I recommend doubling the recipe and then freezing for future dinners. You’re going to want it on those days when you return home exhausted from a busy week of work in which you’ve spent countless nights eating last minute fast food and you reach the point where you just want a healthy, hearty homemade dinner in minutes without having to dig out the cutting board. Trust me.
Mushroom Bolognese (Serves 4)
1 Medium Onion
2 Medium Carrots
2 Small Celery Stalks
2 Cloves Garlic
8 oz Cremini Mushrooms
1 oz Dried Porcini Mushrooms
2 tbsp Olive Oil
2 tbsp Tomato Paste
1 – 28oz can Crushed Tomatoes
1/2 c Red Wine
1 c Water
1 tsp Italian Seasoning
1 pinch Red Pepper Flakes
1 pinch Sugar
Salt and Pepper to Taste
Salad in a jar. I’m obsessed.
It’s not exactly a revelation, but there’s something about seeing all of the colorful layers stacked up inside the jar that makes your everyday salad that much more appetizing. Also, it’s fun getting to dump it all out into a big bowl and mix it up. And the best part is that you can prep a few jars for the week and have a healthy salad on hand whenever you want.
I chose these ingredients based on color and nutritional value (in an attempt to make up for lost time that week…) and have since dubbed it my “Confetti Quinoa Salad.” I used tricolor quinoa, green and red bell peppers, chickpeas, corn, edamame, radish, and green onion. To dress it up, I used my new vinaigrette infuser that I received for Christmas to make an orange vinaigrette (orange juice, parsley, garlic, shallots, red wine vinegar, olive oil, salt and pepper). Nutritious and delicious 🙂
For my next “Salad in a Jar” endeavor, I think I’m going to try Greek Pasta Salad. But really, the possibilities are endless.
I’m suddenly realizing that my current jar collection of 1 is inadequate… Time to go jar shopping.