Vegan Mushroom Bolognese

Finely mince 150 g onion, 61 g carrot, and 1 g celery stalk.

Heat 28 g olive oil in a large pan over low heat; add minced vegetables and cook gently until soft and translucent, about 8 minutes.

Finely chop 400 g button mushrooms and add to the pan; sauté over medium heat until mushrooms release liquid and begin to brown, about 10 minutes.