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Recipes
- 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
