© Con Poulos
Active Time
1 HR
Total Time
2 HR 30 MIN
Serves : 4

Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian Bolognese from mkgallery’s Kay Chun. Miso is the secret ingredient that adds extra seasoning and depth of flavor. Slideshow: More Pasta Recipes

How to Make It

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.

Step 2    

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.

Step 3    

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. 

Step 4    

In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1/4 cup of the pasta water.

Step 5    

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.

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