Spaghetti Bolognese with Mushrooms
ID: 6f48d851...
A delicious vegetarian version of the classic Spaghetti Bolognese, featuring a rich, rustic sauce made with finely chopped mushrooms, blanched tomatoes, garlic, celery, and fresh herbs like basil and parsley.
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🍳 烹飪流程
Boil spaghetti in salted water for 8-9 minutes until al dente, reserving a cup of pasta water, then drain and coat with olive oil. → Sauté garlic, celery, and onions in olive oil, then cook down with blanched tomatoes and salt. → Add chopped mushrooms, fresh herbs, crushed pepper, and a splash of the reserved pasta water to simmer. → Toss the cooked spaghetti into the mushroom bolognese sauce. → Plate and garnish with extra virgin olive oil and fresh basil leaves.
烹飪步驟
簡短烹飪順序
Boil spaghetti in salted water for 8-9 minutes until al dente, reserving a cup of pasta water, then drain and coat with olive oil. → Sauté garlic, celery, and onions in olive oil, then cook down with blanched tomatoes and salt. → Add chopped mushrooms, fresh herbs, crushed pepper, and a splash of the reserved pasta water to simmer. → Toss the cooked spaghetti into the mushroom bolognese sauce. → Plate and garnish with extra virgin olive oil and fresh basil leaves.
開場介紹
A delicious vegetarian version of the classic Spaghetti Bolognese, featuring a rich, rustic sauce made with finely chopped mushrooms, blanched tomatoes, garlic, celery, and fresh herbs like basil and parsley.
步驟 1
Bring water to a boil in a pot and add 2 tablespoons of salt.
步驟 2
Add the raw spaghetti to the pot without breaking it. Let the bottom soften first, then gently slide the rest of the pasta into the water.
步驟 3
Gently push the spaghetti down so it is completely submerged. Cook for 8-9 minutes until it is 'al dente'.
步驟 4
Before draining the pasta, reserve about a cup of the starchy pasta water and set it aside.
步驟 5
Drain the spaghetti and drizzle with a little olive oil, tossing gently to prevent the strands from sticking together.
材料清單
重要提醒
Do not break the spaghetti in half before boiling; letting it slowly soften into the pot preserves the long strands.
The water used to boil pasta should be as salty as sea water to properly season the pasta.
Reserving a bit of the pasta water is crucial, as the starch within helps to emulsify and thicken the sauce.
You can substitute button mushrooms with Cremini or Porcini mushrooms to introduce deeper, earthier flavors.
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