Mushroom Bolognese

By RobinPD

Ingredients

• 2 2 2 pounds cremini mushrooms, trimmed and quartered
• 2 2 2 pounds cremini mushrooms, trimmed and quartered
• 2 2 2 pounds cremini mushrooms, trimmed and quartered
• 1 1 1 carrot, peeled and chopped
• 1 1 1 carrot, peeled and chopped
• 1 1 1 carrot, peeled and chopped
• 1 1 1 small onion, chopped
• 1 1 1 small onion, chopped
• 1 1 1 small onion, chopped
• 1 1 can 1 (28-ounce) can whole peeled tomatoes
• 1 1 can 1 (28-ounce) can whole peeled tomatoes
• 1 1 can 1 (28-ounce) can whole peeled tomatoes
• 3 3 3 tablespoons extra-virgin olive oil
• 3 3 3 tablespoons extra-virgin olive oil
• 3 3 3 tablespoons extra-virgin olive oil
• 1/2 1/2 1/2 ounce dried porcini mushrooms, rinsed and minced
• 1/2 1/2 1/2 ounce dried porcini mushrooms, rinsed and minced
• 1/2 1/2 1/2 ounce dried porcini mushrooms, rinsed and minced
• 3 3 3 garlic cloves, minced
• 3 3 3 garlic cloves, minced
• 3 3 3 garlic cloves, minced
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon sugar
• 2 2 2 tablespoons tomato paste
• 2 2 2 tablespoons tomato paste
• 2 2 2 tablespoons tomato paste
• 1 1 1 cup dry red wine
• 1 1 1 cup dry red wine
• 1 1 1 cup dry red wine
• 1/2 1/2 1/2 cup vegetable broth
• 1/2 1/2 1/2 cup vegetable broth
• 1/2 1/2 1/2 cup vegetable broth
• 1 1 1 tablespoon soy sauce
• 1 1 1 tablespoon soy sauce
• 1 1 1 tablespoon soy sauce
• Salt and pepper
• Salt and pepper
• Salt and pepper
• 3 3 3 tablespoons unsweetened soy creamer
• 3 3 3 tablespoons unsweetened soy creamer
• 3 3 3 tablespoons unsweetened soy creamer
• 1 1 1 pound dried fettuccine or linguine
• 1 1 1 pound dried fettuccine or linguine
• 1 1 1 pound dried fettuccine or linguine

Details

Adapted from food.blog.austin360.com

Preparation

Step 1

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

Heat oil in Dutch oven over medium heat until shimmering. Add processed vegetables and minced porcini mushrooms, cover, and cook, stirring occasionally, until they release their liquid, about 5 minutes. Uncover, increase heat to medium-high, and cook until 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. Add processed tomatoes, 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 soy creamer.

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. Adjust consistency with reserved cooking water as needed, season with salt and pepper to taste, and serve. Serves 4 to 6.