Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Amy's Mushroom Bolognese

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Amy's Mushroom Bolognese

Article excerpt

1 small onion, coarsely chopped

1 medium carrot, coarsely chopped

1 celery rib, coarsely chopped

1 medium parsnip, chopped, optional

small turnip, coarsely chopped, optional

1 pound king oyster mushrooms

cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1 ounce dried porcini mushrooms

cup dry red wine

1 small Parmigiano-Reggiano cheese rind, plus cup freshly grated cheese

Pinch of crushed red pepper flakes

cup heavy cream

1 teaspoon minced fresh rosemary

1 pounds spaghetti, cooked until al dente and kept warm

4 tablespoons unsalted butter

In a food processor, pulse the onion, carrot, celery, parsnip and turnip (if used) and king oyster mushrooms until finely chopped. Do not over-process.

In a large pot, heat the oil. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.