Harvest Mushroom & Walnut Bolognese

INGREDIENTS

GROUND MUSHROOM MIXTURE

3 oz Oyster Mushrooms

3 oz Button Mushrooms

2 oz Eggplant

1 Tbsp Sage, Fresh

2 Tbsp Parsley

1/4 tsp Olive Oil

1 oz Walnuts

2 tsp Tamari

4 tsp Nutritional Yeast

1 tsp Honey

1/2 tsp Black Pepper

1 tsp Mushroom Powder

1/2 tsp Paprika

5-1/2 oz Tempeh

1 oz Spanish Onions, Diced

1 oz Celery, Diced

1 oz Carrots, Diced

3/4 tsp Olive Oil

2 tsp Parsley, Chopped

1/2 tsp Black Pepper

15 oz Ground Mushroom Mixture

1-3/4 Cups Marinara Sauce

INSTRUCTIONS

To Make Ground Mushroom Mixture:

1. Place the mushrooms into a food processor and run until finely chopped. Stop to scrape down the sides of the bowl as needed.

2. Small dice the eggplant and finely chop the sage and parsley.

3. Place a pot over medium heat and add olive oil, ground mushroom mixture, diced eggplant, and chopped herbs. Cook, stirring occasionally, for 15 minutes.

4. Crumble the tempeh into a food processor and pulse to break down to a smaller size. Add to the mushroom mixture and turn heat to low. Cook for 15 minutes.

5. Place a pot over medium-high heat and add tamari, honey, nutritional yeast, black pepper, mushroom powder, and paprika. Whisk to combine then bring to a boil. Turn heat down to a simmer and add walnuts. Continue cooking until liquid has reduced and walnuts are candied.

6. Pour out onto a sheet pan lined with parchment paper and cool.

7. When nuts have cooled, place into a food processor and pulse to break down the size. Stir into the cooked mushroom mixture.

To Make Bolognese:

1. Place diced onions, celery, and carrots into a food processor and pulse a handful of times to break down to a more uniform size.

2. Place a pot over medium-high heat and add olive oil and vegetables from the food processor. Cook, stirring occasionally, for 10 minutes.

3. Turn heat down to medium and add marinara. Stir in and cook for 10 minutes.

4. Add the ground mushroom mixture and simmer for 10 more minutes.