Vegetarian Mushroom Bolgonese

Vegetarian Mushroom Bolognese

from Ellen's kitchen, with thanks to Cooks Illustrated

Serves 4 to 6

Cremini mushrooms are also known as baby bella mushrooms.

 Ingredients:

• 2 pounds cremini mushrooms, trimmed and quartered           
• 1 carrot, peeled and chopped coarse
• 1 small onion, chopped coarse
• 1 (28 ounce) can whole tomatoes
• 3 tablespoons unsalted butter
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• 3 garlic cloves, minced
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper
• 3 tablespoons heavy cream
• 1 pound fettucine or linguine
• Grated Parmesan cheese

Working:

•  in batches, process cremini mushrooms in food processor until pieces are no larger than 1/2-inch, 20 to 30 seconds; transfer to large bowl. Working in batches, pulse carrot and onion in now-empty processor until chopped fine, 5 to 7 pulses; transfer to bowl with mushrooms. Pulse tomatoes with their juice in again-empty processor until chopped fine, 6 to 8 pulses; set aside separately.

Melt:

•  butter in Dutch oven over medium heat. Add processed vegetables and porcini mushrooms, cover, and cook, stirring occasionally, until they release their liquid, about 5 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated and vegetables begin to brown, 12 to 15 minutes.

Stir:

•  in garlic and sugar and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute. Stir in wine and simmer until nearly evaporated, about 5 minutes.

Stir:

•  in processed tomatoes, vegetable broth, soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to simmer. Reduce heat to medium-low, and simmer until sauce has thickened but is still moist, 8 to 10 minutes. Off heat, stir in cream.

Meanwhile:

• bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine.  Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve with Parmesan.