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SAVORY

Pappardelle Mushroom Bolognese From Chloé Crane-Leroux & Trudy Crane

CHLOÉ SAYS: This easy, delicious recipe is perfect for a date night. The joy of cooking with your partner or friend while chatting and preparing the meal makes it even more special. When Trudy and her partner first met, he would always cook a version of this meal. It’s a foolproof dish that adds an extra touch of magic to time well spent.

Photo by Chloé Crane-Leroux

INGREDIENTS

Makes 4 servings
 
1½ cups (375 milliliters) cremini mushrooms, stems removed
 
1½ cups (375 milliliters) Swiss brown mushrooms, stems removed
 
4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for the pasta
 
Kosher salt and freshly ground black pepper
 
1 medium yellow onion, finely chopped
 
2 garlic cloves, finely chopped
 
½ large carrot, finely chopped
 
½ celery stalk, finely chopped
 
2 tablespoons (30 milliliters) tomato paste
 
4 sun-dried tomatoes, finely chopped
 
2 bay leaves
 
1 fresh rosemary sprig
 
One 14.5-ounce (411 grams) can crushed tomatoes
 
3 or 4 fresh vegan lasagna sheets, cut into 1½-inch strips
 
2 tablespoons (30 milliliters) vegan parmesan, for garnish
 
3 tablespoons (45 milliliters) fresh Italian parsley leaves, finely chopped, for garnish
 
 

METHOD

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

Place the cremini and Swiss mushrooms on the prepared sheet pan, drizzle with 2 tablespoons (30 milliliters) olive oil, and season with salt and pepper. Roast in the oven for 25 minutes. Remove the roasted mushrooms from the oven and allow to cool slightly.

While the mushrooms are roasting, heat the remaining 2 tablespoons (30 milliliters) olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent, about 3 minutes. Add the carrot, celery, tomato paste, sun-dried tomatoes, bay leaves, and rosemary and cook, stirring frequently, for 10 minutes.

Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes, and season to taste with salt and pepper. Stir well, reduce the heat to medium-low, and simmer until all the liquid has been absorbed, about 45 minutes. Remove the bay leaves and rosemary sprig before serving.

Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package directions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom bolognese, parmesan, and a sprinkle of parsley.

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