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| Linguine with porcini and vegetable Bolognese |
This recipe is inspired by Italian American chef Gaida De
Laurentiis
Linguine with porcini and vegetable Bolognese ingredients:
15g dried porcini mushrooms. 500g linguine. 2 carrots, roughly chopped. 2
celery stalks, roughly chopped. 1 red capsicum, roughly chopped. 150g Swiss
brown mushrooms, roughly chopped. 2 garlic cloves, roughly chopped. 1/4cup
(60ml) olive oil. 1 tbs chopped thyme leaves. 1 tbs chopped oregano leaves,
plus extra whole leaves to serve. 2 tbs sundried tomato pesto. 1/2 cup (125ml)
vinegar. 1 cup (250g) mascarpone. Grated parmesan, to serve
Linguine with porcini and vegetable Bolognese recipe: Soak
porcini in 1/2 cup (125ml) boiling water for 10 minutes. Drain, reserving the
liquid, and roughly chop. Cook linguine in a large saucepan of boiling, salted
water according to the packet instructions. Meanwhile, whiz carrot, onion,
celery, capsicum, Swiss brown mushrooms and garlic in a food processor to finely
chop. Heat the oil in a large saucepan over medium-high heat and add the finely
chopped vegetables. Cook, stirring, for 3-4 minutes until softened. Add the
herbs, presto and drained porcini, then cook, stirring, for 1 minute or until
fragrant. Add the vinegar, stock and reserved porcini liquid. Reduce heat to
low and simmer for 2 minutes or until warm. Stir through the mascarpone and
season. Drain the linguine, reserving a little of the cooking water, and return
to saucepan. Gently toss the Bolognese with the pasta, adding the reserved
water, if needed. Serve with parmesan and oregano leaves
Cook's notes: Dried porcini mushrooms give a rich, earthy
flavour to this meat-free sauce. Buy them from selected supermarkets, delis and
gourmet food shop
