Vegetarian Bolognese with fermented mushrooms

Ingredients for 2 servings:

• 300 g mushrooms, white or rosé
• 3 large tomatoes
• 1 tbsp tomato paste
• olive oil
• salt and pepper
• Herbs, e.g. oregano and other Mediterranean herbs
• 1 shot of agave syrup
• 1 onion(s), red
• 1 small garlic clove(s)
• Harissa
• 200 g pasta
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Chop the mushrooms finely using a food processor. Don’t overcook them; you don’t want them to become mush, but rather have a minced-meat consistency. To ferment, place the chopped mushrooms in the oven at 50 degrees Celsius (122 degrees Fahrenheit) fan-assisted. If you don’t have a fan-assisted oven, simply wedge a wooden spoon in the oven door. The mushrooms are ready when they’ve reached a dark brown color and most of the moisture has gone out. In my oven, this takes 30-35 minutes. Meanwhile, chop the tomatoes and add them to the food processor along with the tomato paste, salt and pepper, and the agave syrup (or sugar). Process until you get a sauce. Boil the pasta water and cook the pasta according to the instructions. Sear the mushroom mixture in a pan, seasoning like minced meat with salt, pepper, and paprika. Reduce the heat slightly, add the onion and chopped garlic, and sauté gently. Add harissa paste, if desired. If it gets too spicy, add milk or soy milk. Finally, add the fresh herbs and season to taste.