- 1 small onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 medium parsnip, chopped
- 1/2 small turnip, coarsely chopped
- 1 pound king oyster mushrooms
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Ground pepper
- 1 ounce dried porcini mushrooms
- 1/2 cup dry red wine
- 1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano
- Pinch of crushed red pepper
- 1/4 cup heavy cream
- 1 teaspoon minced rosemary
- 1 1/2 pounds spaghetti, cooked until al dente and kept warm
- 4 tablespoons unsalted butter
- 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.
- 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.
- Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve.