Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of  broiled French baguette with extra virgin olive oil and garlic!

Serves 6 with enough sauce leftover for another small meal

3 T. margarine

6 oz. baby Portobello mushrooms, cut into 1/2 inch cubes

4 oz. baby shitake mushrooms (stems removed at the core and discarded); slice caps into 3/8 inch wide strips

5 lg. garlic cloves, peeled and finely chopped

1/2 c. peeled, diced red onion, 1/4 inch squares

1/3 c. finely grated peeled carrot

1 t. salt

1/2 c. diced sweet red roasted peppers, 1/2 inch squares, plus 1/4 c. of the pepper liquid from jar

28 oz. can diced tomatoes including liquid

28 oz. can tomato puree

2 T. extra virgin olive oil

2 t. garlic powder

2 t. ground fennel seed

2 t. dried basil

1 t. dried tarragon, crushed

1 t. additional salt

1/2 t. red cayenne pepper

freshly ground black pepper to taste

1/4 t. ground allspice

2 t. liquid smoke

6 oz. can tomato paste plus 1-1/2 cans non-dairy creamer, stirred till smooth in separate bowl

1 lb. dried linguini pasta

1 narrow loaf French baguette, sliced into rounds, or cut into 3 inch segments then cut horizontally in half; spread with extra virgin olive oil and garlic powder to taste

In extra-large skillet, over medium heat, melt margarine.

Add both mushrooms, garlic, onion, grated carrot and salt. Saute till water releases from mushrooms and then begins to evaporate.

Raise heat to medium-high and cook till caramelized and veggies char just a little.

Add roasted peppers plus liquid, diced tomatoes and tomato puree. Stir well, then add olive oil, garlic powder, fennel seed, basil, tarragon,salt, red cayenne pepper, black pepper, allspice and liquid smoke, stirring after each addition.

Bring to a fizzle of a boil, then reduce heat to medium-low and cook, uncovered, stirring often for 30 minutes.

Cook linguini in lots of sufficiently salted, boiling water till tender. Drain well in colander, then return to pot.

Add the tomato non-dairy cream mix to the sauce in the skillet. Stir well to incorporate and heat to very hot. Adjust for salt.

Add 1-1/2 cups sauce to the cooked liguini, stirring to distribute evenly.

Place oiled bread on baking rack and broil till golden; remove from broiler.

On individual plates mound servings of linguini. Ladle about 1 cup sauce over each serving. Flank each with 2 slices garlic bread and serve.

Notes: The baby mushrooms in this Bolognaise create both hearty and elegant flavor/texture achievements. The carrot is  not discernible, yet imparts a subtle sweetness to the sauce.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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