Bolognese can be made plant-based with mushrooms, which provide a rich umami flavor and a meaty chew, making them an ideal substitute for ground beef.
Mushrooms cook faster than ground beef. Finely diced white mushrooms, when sautéed with aromatics, form a rich base for a flavorful mushroom bolognese.
To enhance the meaty, umami flavors in meat-free bolognese, consider swapping Worcestershire sauce for soy sauce or tamari, achieving a similar depth.
The combination of walnuts and mushrooms offers a savory, crunchy texture to mushroom bolognese, enhancing the dish while keeping it plant-based.
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