Mushroom and walnut ragout

I've been making this mushroom and walnut ragout at home for months. Is a vegan version It has a fantastic flavor and texture and the more I make it the more I like it.

The truth is that it is surprising because of how easy it is to do and, also, because we can do it use in the same recipes than the traditional Bolognese sauce.

The main ingredients, mushrooms and nuts, could not be more healthy and healthy. And if we also add tomato and garlic, you can imagine that the result is an authentic recipe, with few calories, to take care of yourself.

Mushroom and walnut ragout

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A vegan version that you can use in the same recipes as traditional Bolognese.

• Mayra Fernandez Joglar

• Kitchen: Modern
• Recipe type: vegetables
• Calories: 130
• Rations: 8-10

• Preparation time: 43M
• Total time: 43M

Ingredients

• 30 g olive oil
• 130 g onion
• 2 cloves of garlic
• 450 g of mushrooms
• 400 g of tomato paste
• 400 g of peeled natural tomato
• 2 tablespoons (soup size) cider vinegar
• 1 tablespoon (soup size) of concentrated dried tomato puree (see recipe)
• 1 tablespoon (soup size) dried oregano
• 1 tablespoon (soup size) dried basil
• 1 level tablespoon (dessert size) ground cumin
• 1 level tablespoon (dessert size) paprika
• 1 chilli
• 1 pinch of sugar
• 100 g of peeled walnuts
• Sal Island
• Pepper

Preparation

1. We put in the glass the oil, the garlic and the onion, peeled and cut into quarters. Chop for 3 seconds, speed 5. We lower the pieces towards the blades and poach 3 minutes, 120º, speed 1.

2. Add half of the clean mushrooms, also cut into quarters. We bite them during 4 seconds, speed 5. We lower the pieces again towards the blades so that they do not stick to the glass.

   The rest we clean and laminate and also incorporate them into the glass. Season and add the spices. We program 10 minutes, 100º, speed 1, left turn.

3. Meanwhile, we wash and peel the tomatoes well. We remove the seeds and all the water they have inside.

4. Next, we add the 2 types of tomato and the pinch of sugar. We cook for 25 minutes, 100º, speed 1, left turn.

5. After time, we adjust the salt and spices. We add the peeled and chopped walnuts. We program 5 minutes, 100º, speed 1, left turn.

6. When the time is up we have our vegan ragout ready.

Notes

I usually cut each quarter of a walnut in half. We need the chunks to show, so the chunks are not too small. If after the process you see that the sauce is too liquid you can extend the cooking for 5 more minutes.

Do you want to know more about this mushroom and walnut ragout?

To do the mushrooms You can use both mushrooms from Paris and Portobello. I like the latter more, with their brownish color but the recipe is just as rich with some as with others.

One of the tricks of this recipe is the size of walnuts. You will see that I also explain it in the recipe but it is important to note that, in the texture, we have to notice crunchy pieces of walnut. So it is not worth spraying them or leaving them whole. Ideally, cut them into quarters and then each quarter in half.

Another thing to keep in mind is the spice mix. I have put the one that I like the most but I have to admit that it can be customized. If you don't like the taste of cumin, you can swap it for a bit of nutmeg.

This recipe takes a lot tomato and it is important to use both types. On the one hand we have the crushed tomato and on the other the whole peeled tomatoes, without seeds and without water. It is important that they are very very mature. In both cases you can use those from the can. This way we will have a very rich sauce.

El doneness It can vary a bit and you still have to extend the time but remember that the nuts will make the sauce thick. So if you have to adjust the point, it better be when you already have all the ingredients in the glass.

I forget to tell you that this recipe also can be frozen.

More information - Lasagna packages / Sundried tomato puree

Adapt this recipe to your Thermomix model