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Mushroom bolognese



400 g

Mushroom bolognese

  • 30 grams mushroom, dried, wash and soak well
  • 10 grams ginger, stem
  • 300 grams Pork Belly, divided to 2cm pieces then frozen for more than 3 hours.
  • 50 grams spring onion, stem
  • 5 clove garlic cloves
  • 200 grams soy bean paste
  • 50 grams water
  • 5 grams chinese cooking wine
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. Put pork belly into mixing bowl then set turbo/4sec then put it into a spare bowl.
  2. Strain soaked mushroom then put it with ginger and spring onion stem together into mixing bowl, set 5sec/speed5 to chop.
  3. Add 50g oil then set 5min/120°C/speed1 to stir fry.
  4. Add pork mince, soy bean paste, cooking wine, 200g water then set 15min/Varoma/speed1 to cook.
  5. Put simmering busket instead of measuring cup on top of the cooking bowl while it is cooking.
  6. Serve immediatly mix well with noodles/soy bean curd jelly(pudding)/rice or boxed it to refrigeration after it is cool down.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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