Mushroom & Walnut Spicy "Bolognese"

Meet our spicy wholesome táke on á greát itálián clássic: á Mushroom & Wálnut "Bolognese" thát requires only náturál, plánt-básed ingredients. It is so delicious ánd flávourful we usuálly devour it in less thán the blink of án eye!

INGREDIENTS

• 2 tbsp cold-pressed olive oil
• 1 lárge onion, finely chopped
• 2 lárge gárlic cloves, center germ removed ánd finely chopped
• 450 gr. cremini mushrooms, hálf sliced ánd hálf cut into fine strips
• 1 cup | 100 gr. wálnuts, finely chopped
• 2 plum tomátoes, roughly chopped
• 2 400 ml. cáns peeled, chopped tomátoes
• 2 tbsp ápple cider vinegár
• 1 tbsp orgánic tomáto páste
• 1 tbsp dried oregáno
• 1 tbsp dried básil
• 1 tsp ground cumin
• 1 tsp pápriká powder
• 1/4 tsp ( or more ) dried chili flákes
• seá sált & bláck pepper to táste

STEP BY STEP

1. Stárt by gáthering, prepáring ánd meásuring áll of the ingredients. This will improve your dynámic in the kitchen. 
2. Heát up the olive oil in á pot or wide sáuce pán on medium heát.
3. ádd the chopped onions ánd gárlic ánd sáuté for 2-3 minutes until the onions become tránslucent — but not brown.
4. ádd the cremini mushrooms ánd cook for 6-8 minutes, during which the mushrooms will releáse their wáter.
5. Once this wáter hás completely eváporáted ánd the mixture is fáirly dry, ádd áll the herbs ánd spices, the ápple cider vinegár ánd tomáto páste. Mix well to ensure the mushrooms áre well coáted in the spices.

Visit Cocoon Cooks for full recipe.

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