Lunch: Mushroom Bolognese

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.

Ingredients

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

Instructions

In a food processor, pulse onion, carrot, celery, parsnip, turnip, and king oysters until finely chopped. In a large pot, heat oil. Add vegetables, season with salt and pepper, and cook over moderate heat until softened, 20 minutes.
In a bowl, cover porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of water. Rinse and chop porcini, add to vegetables and cook until fragrant, 10 minutes. Add wine, rind, and red pepper; cook until wine evaporates. Add reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add cream, rosemary, and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.
Add warm pasta, butter, and 1 cup of water to sauce and toss, stirring until pasta is well-coated. Serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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