Mushroom Bolognese with Baked Potatoes by Cargo Spud
Cargo Spud is returning to the Edinburgh during the festival months and here is one of its most popular dishes of the 2016 Edinburgh Food and Fringe Festivals. Mushroom Bolognese has become quite a popular recipe for vegetarians and we hope you enjoy our twist. The basis of this delicious sauce is from a family recipe handed down through three generations.
Use the base of this sauce to make any meal. Pick a pasta, top a baked potato, use in a lasagne. Our family favourite is spaghetti topped with parmesan, ricotta and fresh basil. At Cargo Spud we serve it with a soft and crunchy baked potato, cheddar, parmesan, topped with rocket and aioli.
Cargo Spud will be at the Edinburgh Food Festival which runs from the 26th-30th of July in George Square Gardens in Edinburgh. Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink and is complete free to enter.
For more information vist http://www.edfoodfest.com
INGREDIENTS: Serves 6
6 baked potatoes
small handful of cheddar per serving
small handful of parmesan per serving
bag of rocket
dash of aioli per serving
Sauce:
2 tbsp garlic
2 carrots (grated)
2 celery sticks (finely chopped)
1 medium brown onion (finely chopped)
300g mushrooms (cut into cubes)
400g passata
400g chopped tomato
1 tbsp tomato puree
1 cup red wine (use left over from open bottles it makes the best flavor)
salt and pepper
Italian herbs
olive oil
- Add a dash of olive oil in a pan, ensure the bottom of pan is completed covered and bring to heat, add onion, carrots and celery and cook until onion is translucent and carrots and celery are soft. Then add the garlic and Italian herbs and heat through.
- Add the mushrooms and cook until a majority of the moisture is cooked off. Add red wine and reduce mixture. Ensure there is not too much liquid normally takes between 10-15min.
- Add the passatta and chopped tomato and reduce, then add the tomato puree, salt and pepper to taste.
- Leave on the stove on low for as long as you can. The longer the thicker and more taster, stir from time to time to keep the bottom from sticking.
- To serve assemble as shown in the picture.
In association with Taste Communications.
www.tastecommunications.co.uk
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