The Mushroom Project
Packed with nutrients and full of flavor, mushrooms are a healthy and delicious addition to many dishes. Ashbourne Farm is now cultivating a wide variety of culinary mushrooms including oyster, lion's mane, shiitake, and chestnut. Check out our Mushroom Project to order an assorted basket by the pound. From our backyard to your kitchen, we are excited to share our nutritious, locally grown mushrooms with you.
This is an excellent way to use your mushrooms, both dry and fresh. It has great flavor and so
much umami - your guests won’t know it’s vegetarian! Don’t skip on toasting your spices, this really brings out the flavor of each one and will give you a more robust Bolognese sauce. Last but not least, never cook with wine you wouldn’t want to drink!
Prep Time:
40 Minutes
Cook Time:
1 Hour
Makes:
4-6 Servings
INGREDIENTS
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
2 bay leaves
1 ounce dried mushrooms
1½ cups warm water
4 cups fresh oyster mushrooms
1 cup onions, chopped
1 cup carrots, chopped
½ cup celery, chopped
2 tablespoons extra virgin olive oil
1¼ teaspoons kosher salt
½ teaspoon black pepper
¼ cup garlic, minced
28 oz can of whole peeled tomatoes (with juice), rough chopped
½ cup red wine
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon sugar
½ cup parmesan, grated
1½ pound uncooked spaghetti
INGREDIENTS
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
2 bay leaves
1 ounce dried mushrooms
1½ cups warm water
4 cups fresh oyster mushrooms
1 cup onions, chopped
1 cup carrots, chopped
½ cup celery, chopped
2 tablespoons extra virgin olive oil
1¼ teaspoons kosher salt
½ teaspoon black pepper
¼ cup garlic, minced
28 oz can of whole peeled tomatoes (with juice), rough chopped
½ cup red wine
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon sugar
½ cup parmesan, grated
1½ pound uncooked spaghetti
DIRECTIONS
- Toast the fennel seeds, red pepper, and bay leaves in a skillet over medium heat for 2 minutes. Stirring the mixture often until fragrant. Take skillet off heat and cool for 10 minutes.
- Transfer to a spice mill (or mortar and pestle) and finely grind, set aside.
- Place dried porcini mushrooms and 1 1/2 cups of warm water in a bowl; let it stand for 15 minutes then strain and reserve 1/2 cup of the reconstituting liquid. Finely chop the mushrooms and set aside.
- Pulse oyster mushrooms, onion, carrots, and celery in a food processor until finely chopped, about 10 to 12 pulses.
- Heat oil in a large Dutch oven over medium heat. Add oyster mushroom mixture, salt, and pepper. Cook for 10 minutes.
- Add garlic, ground spices, and chopped porcinis. Cook 5 minutes.
- Stir tomatoes, red wine, oregano, basil, sugar, and reserved 1/2 cup porcini reconstituting liquid into Dutch oven or heavy pot with lid.
- Reduce heat and simmer partially covered for 1 hour.
- Cook spaghetti according to package instructions.
- Serve bolognese over pasta with parmesan.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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