‘Rooms’ Feast Bolognese Recipe

‘Rooms’ Feast Bolognese

Lions Mane has a delicate and delicious taste and absorbs herbs & spices readily. Start with your Oster & Chestnut Rooms as they are more robust.

Prep 15mins, cooking time 20-ish mins

rooms feast bolognese hero

You will need the following:

  • ‘Red’ Oyster/ chestnut ‘Rooms’
  • Delicious Punnet of fresh Lions Mane – sliced 5mm
  • 15mlts (Tablespoon) of Olive Oil + a knob of Butter
  • 1 Large Onion – finely chopped
  • Garlic – 1 teaspoon of lazy Garlic or 1 generous clove
  • Passata Sause – 300-500grms
  • Balsamic Vinegar – Dessert spoon
  • Dried Porcini Rooms & Sundried Tomatoes – soak for 15mins
  • Oregano/ Fresh Basil– handful chopped or dried to taste
  • Salt or Truffle Salt (Waitrose) – a generous pinch
  • Hot Paprika or chilli – to taste
  • Port or Red Wine
  • Flaked Parmesan Cheese


Soak dried ingredients in Balsamic infused warm water (cup).

Heat a frying pan (high heat for 2mins then Low) – add fats.

Add Onions – cook until translucent then add garlic.

Add other Rooms & then the Lions Mane – cook for 2-3mins.

Add other Soaked ingredients & seasonings – Stir for 1min.

Add Passata & move gently for 10mins – reducing liquids.

Add splash of Wine or Port – simmer for a further 2mins.

Ready to serve with Pasta of choice.

Sprinkle Cheese & Fresh Basil (finely chopped).

Garlic bread is always a good a good choice – helps with sauce.

Recipe: Karen Lord

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