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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Dips/Sauces » Mushroom Bolognese with Sweet Potato

    Mushroom Bolognese with Sweet Potato

    By Min On December 8, 2014, Updated March 28, 2020

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    Comfort in a bowl - This hearty, vegetarian mushroom bolognese with sweet potato and spinach is the perfect make ahead meal that is sure to warm your heart and soul this cold winter season.

    Mushroom Bolognese with Sweet Potatoes

    On a frigid, ready-to-drop-from-exhaustion kinda day, I either eat a bowl of cereal and call it a night or gravitate towards a steaming bowl of healthy comfort food...and some cheese. While the latter is a much more satisfying and nourishing option, what's more convenient than pouring cereal and milk into a bowl? Well..nothing really, but add an extra step of pressing a few buttons on a microwave, and you can have yourself a substantial meal. And that's what I bring to you today. Now when I'm making a pasta dish, I like to make a huge pot of sauce (this time a vegetarian mushroom bolognese) over the weekend and keep the cooked pasta (drizzled in some olive oil and stored in a tupperware) so that it can be enjoyed as a quick, comforting weeknight meal. It just so happens that I prefer eating the sauce the next day as the flavors have more fully matured.

    Mushroom Bolognese with Sweet Potatoes

    In Korean cooking, we use a lot of dried mushrooms, especially "pyogo busut" or shiitake. For this dish, I used the European/American variety, porcini mushrooms. I must admit, the dried mushrooms are a bit on the pricier side, BUT they add an incredible amount of flavor. Simply reconstitute them with hot water and watch the magic happen! You'll immediately catch a whiff of the concentrated aroma that screams umami. Add both the mushrooms and the soaking liquid into the pot, and their meaty/savory texture and flavor contributions more than make up for the not-so-appetizing brownish hue they add to the dish.

    Mushroom Bolognese with Sweet Potatoes

    Mushroom Bolognese with Sweet Potatoes

    Have you tried quinoa pasta? I normally purchase mine from Trader Joe's, and I've become absolutely obsessed. I mean, not only is the taste similar to regular pasta, but it's a great way to add extra protein to a dish like this vegetarian one. I served the dish with some grated parmesan and basil for freshness. Earthy and rich, this really is perfect for when you're needing something stick-to-your-ribs good. The mushrooms take center stage as the bold essence of the soaking liquid resonates throughout the sauce. Chock full of nutrients and flavor, what's not to love?

    Mushroom Bolognese with Sweet Potatoes

    Mushroom Bolognese with Sweet Potato

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    Author: Min | MJ and Hungryman

    Ingredients

    • 1 ounce dried porcini mushrooms
    • 1 ½ cups water
    • 2 tablespoons extra virgin olive oil
    • 1 medium onion peeled and chopped
    • 3-4 garlic cloves minced
    • 2 cups diced sweet potatoes ½ in. cubes
    • 1 large Portobello mushroom cap gills scraped, cut into ¼ in. cubes
    • 1 10 oz. package frozen chopped spinach, thawed and excess water removed
    • 3 tablespoons tomato paste
    • ½ cup dry red wine
    • 1 28 oz. can fire roasted diced tomatoes
    • 1 teaspoon salt and pepper
    • 1 teaspoon dried oregano
    • 1 pound pasta of choice I used quinoa penne
    • Parmesan
    • Fresh basil

    Instructions

    • Place dried mushrooms in a small bowl and cover with 1 ½ cups boiling water. Allow the mushrooms to soften, about 30 minutes. Scoop out, strain, and chop mushrooms, reserving the soaking liquid.
    • Place the oil in a large, heavy skillet over medium-high heat. Add chopped vegetables, salt, pepper and oregano, and cook until tender, about 6-8 minutes. Add porcini mushrooms, fresh mushrooms and tomato paste, stirring, and cook until mushrooms are softened, about 5 minutes. Add porcini mushroom liquid and red wine. Cook until wine is reduced, about 5 minutes. Add tomato sauce and simmer over low heat for 20 minutes.
    • Meanwhile, in a large pot of boiling water, cook pasta until al dente. Drain and toss with sauce. Top with cheese and basil, and serve!
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

     

     

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Katherine says

      January 18, 2022 at 2:57 am

      Hi - I’m going to try this tonight. Is there anything I can substitute for the red wine? Alcohol really affects me even when cooked!!

      Reply
      • Min says

        January 18, 2022 at 3:22 pm

        Hi! You can just use any broth of choice

        Reply
    2. Jennifer @nourishedsimply.com says

      December 11, 2014 at 7:04 pm

      I love sweet potatoes. This s a really great recipe to save.

      Reply
    3. ellie | fit for the soul says

      December 10, 2014 at 12:59 pm

      Ohmunahhhh unnie, this is amazing!!!!!! I love pyogo busuht so much that I unabashedly pick them all out sloowwwlly but surely from all the dishes that include the busuht! like japchae, hehe...Beautiful job 😀

      Reply
    4. Kari @ bite-sized thoughts says

      December 10, 2014 at 1:09 am

      This looks like a delightful winter meal - hearty and warming but also full of nutrition 🙂

      Reply
    5. Sarah @ SnixyKitchen says

      December 08, 2014 at 9:42 pm

      That quinoa pasta is my FAVORITE boxed pasta to eat these days. I'm sitting over here starving and drooling over your mushroom-heavy bolognese. Lucas and I were just talking about making a big dish of something to eat for several days this week and I think we're going to try this - I've never made a mushroom bolognese before. Thanks for the recipe, Min!

      Reply
    6. genevieve @ gratitude & greens says

      December 08, 2014 at 6:10 pm

      This looks so hearty! I make my bolognese with lentils, but would love to try it with mushrooms. I've tried quinoa pasta and quite liked it! Would definitely buy it again 🙂

      Reply
    7. Sonali- The Foodie Physician says

      December 08, 2014 at 12:42 pm

      This is awesome Min! I just made a more traditional Bolognese for my next post, but this vegetarian version looks amazing! I'm a huge fan of quinoa pasta and use it whenever I can.

      Reply
    8. Trisha says

      December 08, 2014 at 12:30 pm

      I am the SAME way. On a busy week night, you'll find me eating either a bowl of cereal or a bowl of something cheesy and warm. I love that this would be a bowl of something cheesy and warm and full of veggies! I've yet to try cooking with the dried mushrooms, but I want to now!

      Reply
    9. Marisa @ Uproot from Oregon says

      December 08, 2014 at 12:26 pm

      I never buy dried mushrooms because of what you said - the cost - but I think I might make an exception to try this sauce because it sounds incredible! 😀

      Reply
    10. Rebecca @ Strength and Sunshine says

      December 08, 2014 at 11:28 am

      I love dried mushroom! They are perfect for soups!

      Reply
    11. Rachael@AnAvocadoADay says

      December 08, 2014 at 10:56 am

      This looks incredible Min! And I just picked up a huge bag of dried mushrooms on sale! My grilled cheese sandwich lunch looks really sad right now 🙁

      Reply
    12. Rebecca says

      December 08, 2014 at 10:49 am

      Yum! Such a great idea to use the mushrooms & add sweet potatoes! And these beautiful photos are making me hungry 🙂

      Reply
    13. Alanna says

      December 08, 2014 at 9:30 am

      Min, this looks fantastic!! This just might be the perfect comfort food meal...I am making this ASAP when I get home...in the process of moving so minimal cooking happening. The family is going to LOVE this, as am I 🙂

      Reply
    14. EA-The SpicyRD says

      December 08, 2014 at 8:45 am

      Oh, how I miss those nights (pre-husband and kids) of eating a bowl of cereal for breakfast! This looks amazing Min, and, like you said-pure comfort food! I eat Ancient Harvest corn quinoa pasta all the time, but I've never seen the quinoa pasta at Trader Joes-will be on the lookout next time I'm there!

      Reply
    15. Kara @ The Foodie Dietitian says

      December 08, 2014 at 8:23 am

      This looks SO hearty and delicious, Min! Adding this to my MUST make list! 🙂

      Reply
    16. Jeanette | Jeanette's Healthy Living says

      December 08, 2014 at 6:56 am

      That looks so rich and delicious - I love using mushrooms for meaty flavor and texture.

      Reply

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