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Mushroom Bolognese
© Christina Holmes

Mushroom Bolognese

  • TOTAL TIME: 1 HR
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat version.

Amazing Italian Pastas

  1. 1 small onion, coarsely chopped
  2. 1 medium carrot, coarsely chopped
  3. 1 celery rib, coarsely chopped
  4. 1 medium parsnip, chopped
  5. 1/2 small turnip, coarsely chopped
  6. 1 pound king oyster mushrooms
  7. 1/4 cup extra-virgin olive oil
  8. Kosher salt
  9. Ground pepper
  10. 1 ounce dried porcini mushrooms
  11. 1/2 cup dry red wine
  12. 1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano
  13. Pinch of crushed red pepper
  14. 1/4 cup heavy cream
  15. 1 teaspoon minced rosemary
  16. 1 1/2 pounds spaghetti, cooked until al dente and kept warm
  17. 4 tablespoons unsalted butter
  1. In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.
  2. In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of the water. Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes. Add the wine, rind and red pepper; cook until the wine evaporates. Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.
  3. Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve.
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