Mushroom Bolognese

  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)

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