‘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
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
Method:
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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