Mushroom Bolognese
Mushroom Bolognese is a gluten free and primal recipe with 6 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 68 calories, 2g of protein, and 5g of fat. It works best as a sauce, and is done in around 1 hour and 30 minutes. A mixture of beef broth, ground nutmeg, onion, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes.
Transfer the mushroom mixture to a large saucepan.
Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.
Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes.
Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.