Recipe for SHIITAKE MUSHROOMS | How to make VEGAN BOLOGNESE | The Cooking Doc® with Doctor Blake

Chop one whole onion into fairly similar pieces as the carrot.

Cut off the ends of the carrots, cut them in half, then slice lengthwise and chop into quarter-inch pieces.

Cut the ends off the celery, slice into strips, and chop into small pieces.

Break up a pound of shiitake mushrooms by cutting off the tips and breaking the stems in half, then place them in a blender to achieve a ground beef texture.

Pulse half of the shiitake mushrooms in a food processor about 10-15 times to maintain some texture.

Soak dried porcini mushrooms in lukewarm water for about 45 minutes, then drain and chop them, reserving the soaking liquid.

In a cast-iron Dutch oven over medium heat, add 3 tablespoons of vegan butter and 1 tablespoon of extra virgin olive oil before the oil heats up.

Add the chopped onion to the pot and stir.

Once the onions start to turn translucent, add the chopped celery and carrots, cooking for about 5-7 minutes until the carrots soften.

Add the chopped shiitake mushrooms to the pot, along with another tablespoon of olive oil, a pinch of kosher salt, and freshly ground pepper.

Cook the mushrooms for about 5-7 minutes, scraping any bits that stick to the bottom of the pot.

Equipment Needed

Spice Level:

Dietary