Spaghetti with Mushroom Bolognese

By DreiFromBK

Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian Bolognese from F&W's Kay Chun. Miso is the secret ingredient that adds extra seasoning and depth of flavor.

Ingredients

• 1/4 cup dried porcini mushrooms
• 6 tablespoons extra-virgin olive oil
• 1 small onion, cut into 1/4-inch dice
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice
• 1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice
• 8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice
• Kosher salt
• Pepper
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon white miso
• One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
• One 28-ounce can whole peeled tomatoes, crushed
• 1 thyme sprig
• 1/2 teaspoon turbinado sugar
• 12 ounces spaghetti
• 2 tablespoons chopped parsley

Details

Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, cover the porcini with 1 cup of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding any tough bits. Pour off and reserve 1/2 cup of the soaking liquid.
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add the onion and carrots and cook over moderate heat until light golden, about 8 minutes. Add the eggplant and 2 tablespoons of the oil and cook, stirring occasionally, until softened, 8 minutes. Stir in the cremini, shiitake, chopped porcini and the remaining 2 tablespoons of oil and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Stir in the garlic, tomato paste and miso and cook for 2 minutes. Add the chunk of cheese, the tomatoes and their juices, the thyme, sugar and reserved mushroom soaking liquid and bring to a simmer.

Cover and cook over low heat, stirring occasionally, until the sauce is very thick, about 1 hour and 30 minutes. Discard the thyme sprig; season the sauce with salt and pepper. 

In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1/4 cup of the pasta water.
Add the pasta, pasta water and parsley to the sauce; toss to coat. Serve in bowls, topped with grated cheese.

Make Ahead

The mushroom Bolognese can be refrigerated for 2 days.
Suggested Pairing

Wine: Earthy, red currant-fruited Nebbiolo.