Mushroom Bolognese

Adapted from America's Test Kitchen "Vegan for Everybody"


Ingredients

  1. 2 pounds Cremini mushrooms, trimmed & quartered
  2.  2 carrots, peeled and chopped
  3. 1 small onion, chopped
  4. 1 (28 oz) can organic whole peeled tomatoes
  5. 3 TBL extra virgin olive oil
  6. 1/2 dried Porcini mushrooms, rinsed & minced
  7. 3 gloves garlic, minced
  8. 2 TBL organic tomato paste
  9. 1 cup dry red wine
  10. 1/2 cup vegetable broth
  11. 1 TBL soy sauce or Tamari
  12. 3 TBL soy unsweetened creamer
  13. 1 lb whole wheat linguini (also works well with spaghetti squash!)

Method

  1. Working in batches, pulse Cremini mushrooms, carrots, & onion in food processor until finely chopped, about 5-7 pulses.  Transfer to a large bowl.  Pulse tomatoes and their juices until finely chopped, 6-8 pulses.  Set aside separately.
  2. Heat oil in dutch over over medium heat until shimmering.  Add processed vegetables and Porcini mushrooms, cover and cook, stirring occasionally  until they release their liquid, about 5 minutes. Uncover, increase heat to medium-high and cook until vegetable begin to brown, about 10-12 minutes.
  3. Stir in garlic and cook until fragrant, about 30 seconds.  Stir in tomato paste and cook for 1 minute.  Stir in wine & simmer, stirring occasionally until almost evaporated, about  5 minutes.
  4. Stir in processed tomatoes, broth, soy sauce, 1/2 tsp salt & 1/4 tsp pepper.   Reduce heat and simmer until sauce has thickened but is still moist. Stir in soy creamer. Continue to stir occasionally.
  5. Meanwhile, cook pasta according to directions and drain, reserving 1/2 cup cooking water. Return to pot.  Add sauce and toss to combine.  Adjust consistency with reserved cooking water as needed.  Season with salt and pepper to taste & serve.