Shiitake Spaghetti Bolognese

10 minutes

45 minutes


4 tablespoons olive oil

2 onions, chopped

1 teaspoon salt

2 sticks celery, finely chopped

2 medium carrots, finely chopped

200g shiitake mushrooms, sliced

250g portabello mushrooms, chopped

Half a cup chopped parsley

3 cloves garlic, finely chopped

3 tablespoons tomato paste

Half a cup red wine, optional

1 x 400g can chopped tomatoes

1 x 400g can lentils, drained

250mls vegetable or mushroom stock

Salt and pepper to taste

To serve, spaghetti, fresh basil, and parmesan cheese


Heat 2 tablespoons of the olive oil in a heavy based saucepan, over a medium/low heat.

Add the onions and salt and cook, stirring occasionally for 10 minutes. Add the celery and carrots and cook another 20 minutes.

Add the remaining 2 tablespoons of oil to the onions along with the mushrooms, parsley and the garlic and cook for 10 minutes.

Add the tomato paste and cook, stirring for 3 minutes. Add the wine if using, bring to the boil, boil for 2 minutes the add the tomatoes, lentils and stock.

Bring to the boil, reduce to a simmer and cook for 10 minutes. Season with salt and pepper to taste.