Mushroom and Lentil Bolognese

Foundations Referenced

• → Sauce Tomat
• → Mirepoix / Soffritto

Ingredients

• 1 lb mixed mushrooms (cremini, shiitake, oyster), finely chopped
• 1 cup French green lentils
• 1 onion, brunoise · 1 carrot, brunoise · 1 celery stalk, brunoise
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1/2 cup red wine
• 1 cup vegetable stock (→ foundation)
• 2 tbsp soy sauce (for umami)
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt, pepper
• Pappardelle or rigatoni, Parmesan for serving

Method

1. Brown mushrooms in batches over high heat until deeply golden (8 min per batch — don't crowd). Remove.
2. Soffritto: Sauté onion, carrot, celery 8 min until soft and golden. Add tomato paste, cook 2 min. Add garlic, 1 min.
3. Deglaze with wine, reduce by half.
4. Simmer: Add tomatoes, stock, lentils, soy sauce, and oregano. Simmer 40 min until lentils are tender.
5. Finish: Return mushrooms. Add balsamic vinegar. Season.
6. Serve over pappardelle or rigatoni with Parmesan.

What You're Practicing

• Building umami without meat: mushrooms + soy sauce + tomato paste = deep savory flavor
• Soffritto technique (Italian mirepoix — same concept, finer cut)
• Lentil cookery: French green lentils hold their shape, unlike red lentils which dissolve