mushroom ragu

MINCE. In a blender or food processor mince the mushrooms at low speed, in small batches at a time, to achieve a finely minced crumbly texture. Set aside.

PREPARE. Finely mince carrots, celery, onion, and parsley. 

HEAT. Heat the oil in a large deep pan over medium high heat. Add mushrooms a pinch of salt and cook for 20 minutes, until the released liquid from the mushrooms has evaporated.

ADD. Add a few sprigs of fresh thyme and cook another 1-2 minutes. 

STIR. Add the onion, carrot, and celery and cook 20 minutes, until the vegetables become soft.

ADD. Stir in the tomato paste until well combined and cook another 1-2 minutes. 

DEGLAZE. When vegetables start to stick to the bottom of the pan, pour in the wine to deglaze it and scrape any stuck bits into the sauce. Then add water and simmer, covered, over low heat for 30 minutes. 

FINISH. Taste and add more salt, if needed. Then add fresh parsley and fresh ground pepper.

SERVE. Serve with spagetti squash or your favorite pasta and some vegan parmesan cheese.

spaghetti squash

HEAT. Pre-heat the oven to 400 F. Slice squash in half lengthwise and scoop out seeds.

DRIZZLE. Drizzle the halves with grape seed oil and season with salt, garlic powder & pepper. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”