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Mushroom Bolognese

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  • 3 packages (227 g ea.) cremini mushrooms
  • 1 large carrot, cut into pieces
  • 1 onion, cut into chunks
  • 3 cloves garlic
  • 1 Tbsp. (15 mL) olive oil
  • 1 can (796 mL.) no-salt added diced tomatoes
  • 1 Tbsp. (15 mL) fresh thyme
  • 1 Knorr Selects™ Vegetable Bouillon Cube (s), crumbled

NUTRITIONAL INFORMATION

 

Amount per serving

Calories100
Total Fat3.5g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Sodium360mg
Total Carbs14g
Dietary Fiber2g
Sugars8g
Protein3g
Vitamin D0mcg
Calcium50mg
Iron1mg
Potassium300mg

  • 1 PROCESS mushrooms in batches, in bowl of food processor, until finely ground. Remove to bowl. Continue with carrot, onion and garlic. Add to same bowl.<BR>
  • 2 HEAT olive oil in large deep nonstick skillet over medium-high heat. Add tomatoes, vegetable mixture, thyme and Knorr Selects™ Vegetable Bouillon Cube and bring to a boil, stirring frequently.<BR><BR>
  • 3 REDUCE heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender and flavors are blended, about 20 minutes.
  • 4 SERVE, if desired, over your favorite hot cooked pasta topped with freshly grated cheese.<BR>