I love porcini mushrooms, and they are the star of this vegetable bolognese. I bought my dried porcinis in San Francisco at the Ferry Building. I used the last of them for this dish. Now I’ll have to go back for more. The recipe from Giada De Laurentiis is awesome. I added a lot more porcini than was called for. I didn’t have tomato paste, so I replaced it with pureed sundried tomatoes. I also added more wine. Here is the recipe with the original quantities.
- 1 ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1/4 cup olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh oregano, chopped
- salt and pepper to taste
- 5 ounces mushrooms, stemmed and chopped
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1/2 cup mascarpone cheese
Rehydrate mushrooms in hot water until softened.
Place vegetables in a food processor and pulse until finely chopped.
Add mushrooms and pulse to combine.
Heat olive oil in a large pan. Saute vegetables along with thyme and oregano for 6 minutes.
Add tomato paste and wine, and continue to cook for 1o minutes. Add mascarpone cheese and serve over pasta.