Hearty mushroom bolognese – Vegetarian, gluten-free and vegan – recipe in the Thermomix

Hearty mushroom bolognese – Vegetarian, gluten-free and vegan – recipe in the Thermomix.

Try our hearty mushroom bolognese recipe. It’s easy, low fat and full of vegetables. Two kinds of mushrooms – porcini and chestnut – add a lovely meaty punch to this vegetarian, and vegan, twist on a classic bolognese sauce!

If you love the comfort of a hearty bolognese sauce after a cold/breezy day, then this recipe is for you.

Serves 4

Active time: 5 minutes – Total time: 30 minutes

Ingredients:

• 50g dried porcini mushrooms
• 2 onions
• 4 garlic cloves
• 2 carrots
• 2 celery stalks
• 500g chestnut mushrooms 
• 2 tbsp olive oil
• 2tbsp tomato puree
• 400g chopped tomatoes
• A few sprigs of fresh thyme
• 1 tsp celery salt
• 1 bunch of basil

Let’s go…

1. Soak 50g porcini mushrooms in 200ml boiling water.
2. Add 2 onions, halved, 4 garlic cloves, 2 carrots, roughly chopped, 500g chestnut mushrooms and 2 celery stalks to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
3. Add 2 tbsp olive oil and cook for 4 minutes / 100C / speed 1.
4. In the meantime, drain the porcini mushrooms, keeping the liquid. Chop them.
5. Add 2tbsp tomato puree, the chopped porcini mushrooms, a few sprigs of fresh thyme, 1 tsp celery salt and the strained liquid in the mixing bowl. Cook for 5 minutes / 100C / reverse speed low, without measuring cup.
6. Add 400g chopped tomatoes and salt & pepper to taste to the mixing bowl. Cook for 20 minutes / 100C / reverse speed low, replacing measuring cup with simmering basket.
7. In the meantime, cook your pasta in a pan, as per packet instructions.
8. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Delicious. Bon appetit x

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.