I just about fell over when I tried this recipe. I love mushrooms and I love walnuts. In my opinion this is perfect combination. Both walnuts and mushrooms are very filling. The mushrooms boost your immune system and walnuts are excellent food for brain health. Give this spicy sauce a try. I’m sure you’ll like it.
Ingredients:
2 tbsp avocado oil
1 large onion, finely chopped
2 large garlic cloves, center germ removed and finely chopped
4 cups of cremini mushrooms, chopped
1 cup walnuts, finely chopped
2 cups Pomi chopped tomatoes
2 tbsp apple cider vinegar
1 tbsp dried oregano
1 tbsp dried basil
1 tsp ground cumin
1 tsp paprika powder
1/4 tsp ( or more ) dried chili flakes
nutritional yeast (optional)
salt & black pepper to taste
Directions:
1. Heat up the olive oil in a pot or wide sauce pan on medium heat.
2. Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent — but not brown.
3. Add the cremini mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.
4. Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, the apple cider vinegar. Mix well to ensure the mushrooms are well coated in the spices.
5. Add the chopped tomatoes and mix again.
6. Allow to cook on medium-low heat for 20 minutes, stirring occasionally.
7. Add the chopped walnuts and cook for an extra 5 minutes.
8. Remove from heat and serve with a serving of cooked pasta (use cassava or miracle noodle if you want a gluten free meal) and a sprinkle nutritional yeast.
This recipe was modified to suite a gut healthy, lectin-free diet.
The original recipe mushroom walnut bolognese comes from www.cocooncooks.com