Vegan Mushroom Lentil Bolognese Sauce

Easter has passed, and the grain yeast back into action. That means for this evening Meatless Monday dinner, pasta is on the menu! This is a recipe that I have developed in my head for what seems like years now. I want to make sure that it is something really special before sharing the recipe with you all. The word "bolognese" conjures up an image of a very meaty sauce and, let's face it, often vegan version of the classic meat dishes just did not measure up. They must be tasty, but fat? It was a real challenge, especially if you do not want to use them processed soy meat alternatives laden soil. After pondering what to put in this sauce, it was finally time to get in the kitchen and try it. After several tests, I believe I have come up with something really delicious!

I have used the beans on the plate vegan before, like these tacos, but the real secret to this sauce of dried mushrooms. I first learned about this power delicacy dried-out when my friend Etti Hadar sharing family history with my food. Together, Etti and I read a memoir written by Uncle Dov, a Polish Jew who served in Italy at the Jewish Infantry Brigade and fought the Nazis during World War II before settling in Israel. It was clear in his memoir that Uncle Dov loved the food. In one passage he discussed dried mushrooms, and ideas are always stuck with me. Because the meat was expensive and hard to find, especially in winter, the fungus which is often used as a meat substitute. They were collected during the summer, and Dov's mother would string them with thread and needle, hanging them out to dry in the attic next to the chimney. During the winter, these dried mushrooms will be used in a number of different ways-they are sometimes added to the potato soup, or "burn" like a meat dish. Since learning this trick by Etti Uncle Dov, I have used the dried mushrooms in a variety of dishes, but never as a valid substitute for meat. When soaked and added to this bolognese, mushrooms take on a meaty taste and texture that even meat eaters will love. Savory taste is off the charts!

Vegan Mushroom Lentil Bolognese Sauce - "Faux" -bolognese

Ingredients

2 oz. dried mushrooms (boletus, porcini or a mix)
4 cups water
2 cups green or brown lentils, rinsed and sorted
6 cups low sodium vegetable broth
2 tbsp olive oil
1 large onion, diced
2 tbsp tomato paste
2 tbsp tamari sauce
1 1/2 tsp crushed garlic
28 oz. crushed fire roasted tomatoes
1/3 cup fresh chopped parsley, divided
1 tsp smoked paprika
3/4 tsp salt, or more to taste
1 tsp basil
1 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp cayenne (adds a kick - if spice sensitive, omit)
Cooked pasta for serving (if wheat sensitive use gluten free pasta)

You will also need

4 qt. pot, handheld mesh strainer, 2-3 coffee filters, large 5 qt. sauté pan or sauce pot

Boil the mushrooms in 4 cups water for 5 minutes. Let them soak in hot water for a few minutes while you cook lentils, until liquid is dark brown and has cooled off a bit.

Meanwhile, bring the beans to a boil in a vegetable broth. Reduce to a simmer, and cook for about 15 minutes or until tender. Drain. Remove the marinated mushrooms with a slotted spoon and rinse under cold running water to remove excess residue. Chopping mushrooms soaked, then rinse them once again (no debris can stubbornly stick, several rinses is the best way to remove the remaining dirt). Booked chopped mushrooms.

Cell lines mesh sieve with a coffee filter. Strain mushroom cooking liquid through a coffee filter into a bowl or measuring cup. It may take a few minutes and a bit of maneuvering. I found I had swirled the liquid around a bit for it to go through the filter, and often should I change the filter several times to get all of the liquid to go through. While this requires some effort, fluid often contains little residual dirt from mushroom harvest. Tense it allows us to use this very flavorful liquid in the finished product. Strained liquid reserves.

In a large 5 liter saute pan or saucepan, heat 2 tablespoons extra virgin olive oil over medium. Sauté diced onions for 10-15 minutes until soft, translucent and start to change the gold.

Add the tomato paste, tamari and minced garlic to the onions. Sauté for 1-2 minutes longer until fragrant. Pour in the reserved mushroom liquid to deglaze the pan, scraping up the brown bits from the bottom and simmering them in the liquid for a few minutes.

Add the fire roasted tomatoes to the pot along with the cooked lentils, soaked diced mushrooms, ¼ cup freshly chopped parsley and remaining spices. Stir. Cook the mixture 10-15 minutes longer until the lentils are fully tender, the excess liquid has reduced, and the sauce is thick.