- 1 onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 medium parsnip, chopped
- 1 pound king oyster mushrooms
- 1 pound of lobster mushrooms
- 1/4 cup extra-virgin olive oil Kosher salt Ground pepper
- 1 ounce dried porcini mushrooms
- 1/2 cup dry red wine
- 1/2 cup Parmigiano-Reggiano, plus
- 24 oz of San Marzano tomatoes
- 1/4 cup mascarpone cheese
- 1 teaspoon minced basil
- 1 teaspoon of parsley
- 1 1/2 pounds spaghetti, cooked until al dente and kept warm
Although mushrooms aren’t packed with protein, these earthy, umami tasting plants surpass meat in many ways. Besides being low in calories and fat, mushrooms are rich sources of vitamins and minerals and are full of substances with antioxidant, anti-cancerous, and anti-microbial qualities. This spring at Davio’s, we are mixing up our favorite Italian Classic, Beef Bolognese, by replacing the meat with a hearty dose of Portobello, Oyster and Crimini Mushrooms! Not only does our meat-free variation taste amazing, but it’s also the perfect meal for anyone trying to take off those extra few pounds the winter always seems to add.