To start off this week on a tasty note, we have a new favorite recipe we’d like to introduce to you all. It’s a mushroom walnut bolognese, and holy moly we’re in love with it! It’s been awhile since I was able to eat anything with mushrooms in it, as my husband is not a fan. How can you not love mushrooms right?! He and I have been together for 10+ years, and to this day I still ask him what his issue is, and if he’d be willing to give them a try. I think I am secretly hoping that if I keep asking his answer will change, but the chances of that are slim to none. Can’t blame a girl for trying though!
It was a breath of fresh air for me to enjoy this meal as every bite came with a mushroom and it was HEAVEN! That and the addition of the walnuts to give it that crunch….YUM! There are a couple of variations you could apply to this recipe. We are in the camp of anytime we cook spaghetti or bolognese, some kind of meat needs to be included. However, if you are a vegetarian or vegan, no meat is required and will be equally as good. We also used ground turkey as Sammy is allergic to red meat, but can easily substitute that for ground beef. If you are going to do this, scale back the amount of herbs and spices you add. Anyone who cooks with ground turkey knows that it is flavorless, which is why it’s important to add spices while cooking the ground turkey, then again once you add the ingredients for the sauce. Nothing worse than a lack of flavor!
In the addition to delicious flavors you get in every bite, this meal is easy to make and very freezer friendly. So if you are questioning whether to cut this recipe in half as it makes 6 servings, the answer is always no. Eat what you want, and freeze the rest for later. It will be a real lifesaver when you come home after a long day, and your only capacity for cooking will be to make some pasta. Meal planning at it’s finest folks! We hope you enjoy, and happy eating!
Quote of the Day: “Change your thoughts and you change your world.” – Norman Vincent Peale
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 2 tbs cold-pressed olive oil
- 1 lb ground turkey
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 450 gr. white mushrooms, thinly sliced
- 1 cup walnuts, chopped
- 2 400 ml. cans peeled, chopped tomatoes
- 2 tbs apple cider vinegar
- 1 tbs organic tomato paste
- 2 tbs dried oregano
- 2 tbs dried basil
- 2 tsp cumin
- 2 tsp paprika powder
- 1/4 tsp dried chili flakes (more if you like it extra spicy)
- sea salt and pepper to taste
Ingredients
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|
- Heat up the olive oil in a pot or wide saucepan on medium heat.
- Add ground turkey, chopped onion, 1 tbs oregano, 1 tbs basil, 1 tsp cumin, 1 tsp paprika and cook on high for 4-5 min or until ground turkey is fully cooked.
- Add the white mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
- Once this water has completely evaporated and the mixture is fairly dry, add remaining herbs and spices, the apple cider vinegar and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.
- Add the chopped plum tomatoes and the canned peeled tomatoes and mix again.
- Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
- Add the chopped walnuts and cook for an extra 5 minutes.
- Remove from heat and serve with a serving of your favorite cooked pasta and a sprinkle of parmesan cheese if you desire!
I usually use lentils mushrooms for bolognese love the idea of adding some walnuts, though!
I usually use lentils mushrooms for bolognese love the idea of adding some walnuts, though!