Mushroom Bolognese

MUSHROOM BOLOGNESE

Portions : 4 - Preparation : 10 minutes - Cooking time : about 30 minutes

Ingredients

• 2 l (8 cups) mixed mushrooms, chopped
• 60 ml (4 tablespoons) butter
• 1 onion, chopped
• 250 ml (1 cup) carrot, brunoise
• 15 ml (1 tbsp.) spaghetti spice blend
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) tomato paste
• 500 ml (2 cups) tomato coulis
• 30 ml (2 tbsp.) vegetable stock concentrate
• grated Parmesan cheese
• salt and pepper to taste

Semolina

• 500 ml (2 cups) vegetable stock
• 1 clove garlic, minced
• 1 bay leaf
• 500 ml (2 cups) milk
• 250 ml (1 cup) wheat semolina
• 45 ml (3 tablespoons) butter
• 250 ml (1 cup) cheese, grated
• salt and pepper to taste

Preparation

1. In a hot skillet, sauté mushrooms in melted butter for 5 minutes.
2. Add onion, carrot, spices, garlic and tomato paste and continue cooking.
3. Add tomato coulis, broth, 1/2 to 1 cup water and simmer for 15 minutes over low heat. Check seasoning.
4. Meanwhile, for the semolina, bring the broth, garlic, bay leaf and milk to a boil in a saucepan. Remove the bay leaf.
5. Over low heat, pour in the semolina, whisking constantly, and cook for about 5 minutes, until the semolina has absorbed the liquid, without stopping to stir.
6. Stir in butter and cheese. Check seasoning.
7. Divide the semolina between the bowls, add the mushroom bolognese and a sprinkling of grated Parmesan.