Mushroom and Lentil Ragu

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Soak dried porcini mushrooms in about 1 cup of boiling water for 10 minutes to rehydrate.

Mince one yellow onion.

Chop three stalks of celery into small pieces.

Heat a wide non-stick frying pan over medium-low heat.

Add a couple tablespoons of canola oil to the heated pan.

Add the minced onion and chopped celery to the pan, cooking slowly to sweat them for about 10 minutes until tender and translucent.

Add a full teaspoon of salt to the pan to help soften the vegetables.

Grate 500 grams of white mushrooms using a box grater or pulse in a food processor until finely chopped.

Check the rehydrated porcini mushrooms, then fish them out and save the soaking liquid.

Add the grated white mushrooms to the pan with the onions and celery, stirring to combine.

Add the rehydrated porcini mushrooms to the pan.

Add tomato paste and canned whole tomatoes to the mixture, stirring well to combine all ingredients.

Pour in white wine and add rosemary, stirring to incorporate.

Let the mixture simmer, allowing the flavors to meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens