Mushroom Bolognese

• 1 small onion
• 1 medium carrot
• 1 celery rib
• 1 medium parsnip
• 1/2 small turnip
• 1 lb. king oyster mushrooms
• 1/4 c. extra-virgin olive oil
• kosher salt
• ground pepper
• 1 oz. dried porcini mushrooms
• 1/2 c. dry red wine
• 1 Parmigiano-Reggiano cheese rind
• 1/4 c. freshly grated Parmigiano-Reggiano
• 1 crushed red pepper
• 1/4 c. heavy cream
• 1 tsp. minced rosemary
• 1 1/2 lb. spaghetti
• 4 tbsp. unsalted butter

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

Taken from www.delish.com/recipefinder/mushroom-bolognese-recipe-fw0413 (may not work)