Mushroom and Lentil Ragu
This vegan recipe for Mushroom and Lentil Ragu probably seems a long way from beefy bolognese sauce, but that’s what inspired it.
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Cooking tools:
- Immersion blender
- Blender
- Grater
- Kitchen shears
- Pot
- Stove
- Kettle
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 14 g dried porcini mushrooms
- 1 cup boiling water
- 2 Tbsp canola oil
- 1 medium yellow onion, (finely chopped)
- 3 stalks celery, (finely chopped)
- 1 tsp salt
- 500 g white mushrooms ((about 20))
- 3 large cloves garlic, (minced)
- 28 oz can whole tomatoes
- 1 cup dry white wine
- 5 1/2 oz can tomato paste
- 19 oz can lentils, (drained)
- 1 tsp finely chopped fresh rosemary
- 1/4 cup canola oil
- Pangritata ((optional))
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