The only change I made was to add about 1/2
cup of diced onion and 1 teaspoon of liquid smoke.
I added a wee
bit of diced onion and mushrooms to it, while I cooked the beef the first time.
In a large mixing bowl, combine
half of the diced onion (1 1/4 cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.
The base of mushroom bolognese or any bolognese is aromatics i.e. classic Italian
mirepoix of diced onion, carrots, and celery.
I added broccoli, sliced
instead of diced the onions and with the third carrot instead of dicing it too I shaved it into the stir fry close to the end of cooking.
Add 1/2 of the sliced potatoes into the casserole dish, simply add them in rows and layer them, season the potatoes with sea salt and freshly cracked black pepper, next add 1/2
of the diced onions on top of the potatoes, evenly pour in 1/2 of the egg mixture, sprinkle 2 tablespoons of capers on top, and then shred a 1/4 cup of gruyere cheese and a 1/4 cup of queso Manchego on top, repeat the entire process, once you are done, evenly sprinkle about 1/2 teaspoon of smoked paprika on top
In a medium pan sauté a 1/2 cup of zucchini, broccoli or any other favorite vegetable with some garlic, and 1/4 cup
of diced onion until tender then add 1/2 cup of marinara sauce.
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1
cup of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
Put ancho chiles, chipotle chiles, garlic, half
of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree.
In a large skillet, brown the ground beef and 2/3
of the diced onion.
Place one
of your diced onion pieces in the pot, when you hear it begin to sizzle, add rest of onions.
Using non stick pan, add 2 of the crushed garlic cloves and 1/2
of the diced onion and allow to saute.