![Mushroom Bolognese](https://cdn.statically.io/img/www.foodandwine.com/thmb/IHVZbab9W4xCmvIYrlfobvoLY6g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201304-xl-mushroom-bolognese-2000-8c3e9990d0394b4cba68643a9e533921.jpg)
Ingredients
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1 small onion, coarsely chopped
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1 medium carrot, coarsely chopped
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1 celery rib, coarsely chopped
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1 medium parsnip, chopped
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1/2 small turnip, coarsely chopped
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1 pound king oyster mushrooms
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1/4 cup extra-virgin olive oil
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Kosher salt
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Ground pepper
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1 ounce dried porcini mushrooms
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1/2 cup dry red wine
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1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano
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Pinch of crushed red pepper
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1/4 cup heavy cream
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1 teaspoon minced rosemary
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1 1/2 pounds spaghetti, cooked until al dente and kept warm
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4 tablespoons unsalted butter
Directions
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In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.
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In a bowl, cover the porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of the water. Rinse and chop the porcini, add to the vegetables and cook until fragrant, 10 minutes. Add the wine, rind and red pepper; cook until the wine evaporates. Add the reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add the cream, rosemary and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind.
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Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve.