Ingredients
- 2.2 lbs. mixed mushrooms (portobello, cremini, and shiitake)
- Extra virgin olive oil
- Salt and pepper, to taste
- 4.4 lbs. ripe tomatoes
- 2 medium onions, diced
- 2 medium carrots, diced
- 3 ribs celery, diced
- 5 cloves garlic, diced
- 1 cup vegetable stock
- 1 cup dry white wine
- 1 cup milk
- ¼ cup torn basil leaves (more for garnish, optional)
- 16 oz. dry pasta (1 lb. box)
- Parmesan cheese, to taste
Mushroom Bolognese
En sådan där pastasås som verkligen överraskar på bästa sätt. Mustig, fyllig och full av smak – med all den komfort man förväntar sig av en klassisk ragù, men helt baserad på svamp. Med Ankarsrum blir processen dessutom både enklare och bättre, från att pressa ut maximal mängd tomatsås till att skapa den perfekta, köttiga konsistensen på svampen. Det här är ett perfekt recept för storkok – laga en gång och njut hela veckan.
Follow these steps:
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Preheat the oven to 400°F (205°C) and set a cooling rack inside a sheet pan. Brush any dirt off the mushrooms and trim the stems, then place them stem-side down on the rack. Lightly brush with olive oil and season with salt and pepper. Roast for about 25 minutes, until tender.
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Once cool enough to handle, gently squeeze out any excess liquid, reserving the juices for the sauce. Transfer the mushrooms to the freezer for 20–30 minutes, until firm but not frozen solid.
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Meanwhile, set up the Ankarsrum with the Strainer attachment, placing a large bowl underneath to catch the tomato sauce and another to catch the pulp. Run the tomatoes through on medium speed (~ 6 o’clock), using the plunger as needed. For best results, pass the pulp through the strainer 1–2 more times to extract as much sauce as possible. You should have about 4 cups.
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Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, and garlic, season with salt and pepper, and cook for 5–7 minutes, until softened and lightly caramelized. Add the tomato sauce and reserved mushroom juices, season again, and bring to a boil. Reduce to a simmer and cook for 15 minutes.
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Fit the Ankarsrum with the Mincer attachment (4.5 mm plate). Cut any large mushrooms in half, then grind on medium speed (~ 6 o’clock) into a bowl.
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Add the ground mushrooms to the sauce along with the vegetable stock, white wine, and basil. Return to a simmer and cook for about 30 minutes, until rich and well developed.
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Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Just before draining, stir the milk into the sauce and adjust seasoning. Add a generous amount of Parmesan and stir to combine.
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Add the cooked pasta to the sauce and toss well to coat. Serve with more Parmesan and basil, if desired.
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Let any remaining sauce cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze for 3–6 months.
Notes:
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● Don’t skip re-running the tomato pulp: Passing the pulp through the strainer 1–2 extra times gives you noticeably more sauce and better value from your tomatoes.
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● Chill the mushrooms before grinding: That quick freezer step helps them firm up, making the grind cleaner and more consistent, which is especially helpful with softer varieties like shiitake.
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● Build flavor over time: The sauce gets better the longer it simmers. If you have an extra 15–20 minutes, let it go for a deeper, more developed flavor.
