Mushroom Bolognese

• 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

1. In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped.
2. In a large pot, heat the oil.
3. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.
4. In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened.
5. Drain, reserving 1 cup of the water.
6. Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes.
7. Add the wine, rind and red pepper; cook until the wine evaporates.
8. Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes.
9. Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes.
10. Discard the rind.
11. Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated.
12. Serve.

onion, carrot, celery, mushrooms, extravirgin olive oil, kosher salt, ground pepper, porcini mushrooms, red wine, cheese rind, red pepper, heavy cream, rosemary, kept, unsalted butter

Taken from www.foodandwine.com/recipes/mushroom-bolognese (may not work)