Tuesday, January 16, 2024

Walnut Mushroom Bolognese

I found it ironic that this recipe came from a magazine called Real Simple. This recipe is anything but simple. It’s not difficult, mind you, but between toasting the walnuts, and being in need of a food processor, it cannot be made by everyone. On the plus side, it is unique and flavorful, can be adapted to suit your needs (as I did with the inclusion of fresh garlic, as well as swapping out the half-and-half for heavy cream), makes a lot, and freezes beautifully. It is wonderfully sophisticated, complex, and perfect for a cold winter evening.

Walnut Mushroom Bolognese

Adapted from Real Simple

 1 lb. cremini mushrooms

1 c. toasted walnuts

1 yellow onion, quartered

1 medium carrot, chopped

1 medium stalk celery, chopped

1 clove garlic

6 T. olive oil, divided

1¼ t. kosher salt, divided

½ c. dry white wine

1/3 c. tomato paste

2 c. vegetable stock

¼ t. freshly ground black pepper

½ c. heavy cream

1 lb. fettuccine, prepared according to package direction

Grated Parmesan, for serving

 Working in 2 batches, pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add walnuts to food processor; pulse until finely chopped. Transfer to a medium bowl. Add onion, carrot, celery, and garlic to food processor; process until very finely chopped.

Heat ¼ cup oil in a large skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until browned in spots, about 8 minutes. Season with ½ teaspoon salt, toss, and cook for 1 minute. Transfer to bowl with walnuts. Reduce heat to medium. Add remaining 2 tablespoons oil to skillet. Stir in onion mixture and ¼ teaspoon salt; cook, stirring often, until mixture is golden and almost dry, 10 to 12 minutes. Stir in mushrooms and walnuts. Add wine; cook until absorbed, 2 to 3 minutes. Add tomato paste; cook, stirring, until combined, about 5 minutes. Add stock; simmer over low, stirring once or twice, until sauce is very thick, 35 to 40 minutes. Add pepper, remaining ½ teaspoon salt, and heavy cream; cook, stirring, for 2 minutes.
 
Toss pasta with desired amount of sauce. Serve with cheese. 

 Place any remaining sauce in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.


 


7 comments:

Donna said...

Sounds good but, you're right...pretty busy!
hugs
Donna

Linda said...

Walnuts and mushrooms make a very worthy substitute for meat, and I love the dark rich look to your dish - yum! Do you ever use whole wheat pasta?

Marie Smith said...

So much is done in the food processor in this recipe it is worth the effort! Looks great.

Marigene said...

Actually sounds delicious and quite simple. Would make a hearty meal on a cold winter night! Confused that the recipe calls for heavy cream, yet directions say half/half. Which is it? I plan to make this for Thursday or Friday's dinner.

Pattie @ Olla-Podrida said...

I mentioned in the text that I had swapped out their half-and-half for heavy cream. Thanks for pointing out to me that the instructions were wrong. I have since corrected that. If you have a food processor, this is simple, if you don’t, it’s not.

thepaintedapron.com said...

This sounds wonderful Pattie!
Jenna

gluten Free A_Z Blog said...

Yes, I can see how this recipe is a little involved, but does look delicious.