Mushroom Bolognese Sauce for Chile Rellenos

[Guest guest]

here is the recipe for the sauce that I included as an

ingredient in the filling for the chile rellenos:

 

Mushroom Bolognese Sauce (adapted)

Michael Chiarello - Tra Vigne Cookbook

 

1 tbsp olive oil

1 tbsp garlic, minced

1 cup onion, diced

1/2 cup celery, diced

3/4 lb mushrooms, sliced - exotic ones have more

flavor

1 bay leaf

1 cup vegetable broth

3 cups tomatoes, chopped

3 tbsp basil, chopped

1 tbsp oregano, chopped

 

Saute garlic, onion and celery in a bit of olive oil.

Add mushrooms. Make sure the mushrooms are well

chopped - they break down much easier because of that.

Add the bay leaf, and the broth. Let it simmer and

cook down until it is pretty thick. Add the tomatoes

and cook even further until you have a thick mixture.

 

Season at the end with the fresh basil and oregano.

 

Makes quite a bit of sauce.

 

RisaG

 

 

 

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