s SPAGHETTI WITH MUSHROOM BOLOGNESE *****
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s SPAGHETTI WITH MUSHROOM BOLOGNESE *****
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Ingredients
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Instructions *** 10-16-2017 excellent....we used 1 pkg sliced criminis, i pkg sliced portabellas, sliced in half for big chunks, 1 pkg hannaford assorted slicedcoursely chopped and 1 pkg shitake coursely chopped,also last asian eggplants from the garden...skipped the miso....great!!! *** Active Time 1 HR Total Time 2 HR 30 MIN Yield Serves : 4 Kay Chun March 2016 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. Slideshow: More Pasta Recipes 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 Get Ingredients Powered by Chicory 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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