Mushroom & Lentil Bolognese sauce | Australian Mushrooms
www.australianmushrooms.com.au
Mushroom & Lentil Bolognese sauce
Ingredients
- ¼ cup extra virgin olive oil
- 1 carrot, peeled, finely chopped
- 2 celery sticks, finely chopped
- 500g (8 large) Portobello Mushrooms, cleaned, cut into 1cm cubes
- 1 bunch oregano, trussed
- 400g can lentils, rinsed and drained
- 800g pasta sauce
- 350g casarecce pasta
- Salt and pepper, to season
- Finely grated parmesan, to serve
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