How To make Mushroom Bolognese
1/2 oz Dried shiitake mushrooms
1/2 lb Button mushrooms
1 tb Olive oil
1 md Shallot, chopped fine
1 md Garlic clove, chopped fine
1 cn Salt-free whole tomatoes
-(16-ounce) 1 tb Double-concentrate tomato
-paste 2 ts Sugar
1/2 ts Dried oregano
1/2 ts Dried basil
Cooked pasta of your choice Put the shiitake mushrooms in a small bowl and add enough warm water to cover. Let them soak for about 15 minutes, until soft. Put the shiitakes and the buttom mushrooms in a food processor that has been fitted with the metal blade. Process until finely chopped. In a large skillet, heat the olive oil ver moderate heat. Add the shallot and garlic and saute until tender, 2 to 3 minutes. Add the chopped mushrooms and saute, stirring frequently, until all the liquid from the mushrooms has evaporated and they have just begun to brown, 10 to 15 minutes. Add the tomatoes, breaking them up with your hands. Stir in the tomato paste, sugar, oregano, and basil. Simmer until the sauce is thick but still slightly liquid, 10 to 15 minutes. Pour over cooked pasta.
How To make Mushroom Bolognese's Videos
Amazing Mushroom Bolognese
My rich and comforting Mushroom Bolognese recipe has silky handmade pappardelle pasta, tons of flavor and just hits the spot on a cold frosty day! It simmers away for a while and fills your house with the most amazing smell. You can make it as a vegetarian dish or with crumbled bacon but either way everyone will love it! I love making homamade pasta for this but it's really just as delicious with whataver pasta you love. This recipe just so happens to be from the Winter chapter of my book so if you have a copy, crack it open and bake along with me!
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Getting SAUCEY with this BOLOGNESE inspired vegan recipe
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY AND TASTY PLANTBASED BOLOGNESE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver
Jamie’s taken this family favourite and given it a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version. It’s packed with protein, contains three of your five a day and by choosing wholewheat spaghetti you’re also upping your fibre intake - spag bol the healthy choice? We’ll take that!
For more healthy recipes perfect for sharing with family grab a copy of Jamie’s latest book Super Food Family Classics:
Links from the video:
Spaghetti Vodka Arrabiata |
Italian Bean Soup |
Spaghetti Vongole |
More Food Tube videos |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Pasta with Mushroom Ragu | Vegan mushroom bolognese | How to make pasta | Tagliatelle |
In this video I show you how to make a fresh Pasta with Mushroom Ragu. This is a Vegan Mushroom Bolognese sauce that is rich and absolutely delicious. Learn how to make tagliatelle pasta that typically uses eggs, without eggs. I share my tips for making the best chewy pasta and how to make a rich umami-laden bolognese sauce without meat.
00:00 Introduction
00:42 Tagliatelle from Emilia-Romagna
01:33 All about sheet pastas and how to replace eggs
03:35 Mixing the pasta dough
05:16 Rolling the dough
06:50 Mushroom ragu
07:14 preparing the ingredients
07:55 All about GARLIC in Italian Cooking
09:51 Making the bolognese
11:45 mixing the pasta and sauce
12:40 plating the pasta
12:57 Tasting
Pasta dough
400 grams high protein bread flour
1/2 tsp salt
About 1 cup of water
1 tsp olive oil
Incorporate the water, salt, oil and flour and knead until smooth, about 10 minutes. Cover and let rest for 10 minutes or longer. Roll the dough out into a 2 mm thick sheet. Dust with flour, fold and cut into ribbons about 1/2 inch wide. Set aside for cooking
Mushroom Ragu
1 cup each, finely diced celery, carrots and onions.
2 cups finely diced mushrooms
4 cloves garlic, gently crushed
1/2 to 2/4 cup olive oil
2 tbsp tomato paste
2 cups tomato sauce
Salt and pepper to taste
Gently heat oil in a large pot and cook the garlic in the oil until slightly golden brown and the flavor is infused in the oil. Remove the garlic. Add the sofrito (celery, carrots and onion) and season with salt and pepper. Cook for a few minutes unitl tender and translucent. Add the tomato paste and fry in the oil for about 2 minutes. Add 1 cup of white wine and cook until reduced. Add the mushrooms and cook for about 5 minutes until they are cooked down and release their water. Add the tomato sauce, adjust seasoning and simmer on low heat for at least two hours, stirring every now and then. Add some water if it gets too dry. Cook down to a thick rich hearty sauce.
Add about 1/2 of the sauce to a large pan and heat over medium heat. Meanwhile, boil a large pot of water and salt generously. Cook the pasta for 3-4 minutes just until al dente. Strain the pasta and place it in the pan with the sauce. mix gently to incorporate the sauce and then plate it. Add a spoon of sauce to the top of the pasta if desired.
???? Subscribe for more free YouTube videos: ???? Subscribe for more free YouTube videos:
FOLLOW ME ON SOCIAL MEDIA
Instagram: @potthickens
Facebook: qnRxUAzxdUyoyZsGaW6q
Mushroom Meat Sauce Pasta Recipe in 60 Seconds
The perfect mushroom meat sauce pasta recipe.
#shorts #cooking #food #thepastaqueen #chef
How to Make Our Super Savory Meatless Meat Sauce
Becky teaches Julia how to make a vegetarian version of a savory, satisfying meatless meat sauce.
Get the recipe for Meatless Meat Sauce:
Buy our winning food processor:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: