Recipes Mushroom Bolognese 4.0 (3,338) Add your rating & review Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat version.Amazing Italian Pastas By Food & Wine Editors Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 1 hrs Yield: 8 Ingredients 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 Directions 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. Rate it Print