Recipes | Some Funguys
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  • Grey Oyster bolognaise
    • description
    • Serves 4
    • Ingredients
      • 100g dried oyster mushrooms
      • 300ml vegetable broth
      • 50ml olive oil
      • 2 garlic cloves minced
      • 4 shallots finely diced
      • 50ml red wine
      • 25ml red wine vinegar
      • 2 tsp cracked black pepper
      • 50g tomato puree
      • 200ml passata
      • 100ml vegan cream
      • 50g hard cheese or vegan alternative finely shaved
      • 4 tagliatelle nests
      • Handful of roughly chopped basil and parsley
    • Reconstitute the dried mushrooms in hot vegetable broth
    • Once hydrated, finely chop the mushrooms and saute in a heavy bottom frying pan with the shallots and garlic over a medium heat with the olive oil for 10 minutes
    • Boil a pot of well salted water for the pasta, and cook the pasta to the instructions on the packet
    • Add the red wine, red wine vinegar and black pepper to the frying pan and cook for 3 minutes
    • Add the tomato puree, passata, cream, broth and hard cheese to the frying pan and reduce heat to low.
    • Once the pasta is nearly cooked add 1 ladle of pasta water to the sauce and stir in well.
    • Drain the pasta and add to the sauce and mix well, season with salt to taste
    • Serve in a pasta bowl and garnish with chopped parsley and basil with a good helping of more hard cheese