Food & Wine

What's This?
Serving size 8
Total Time


1 small onion, coarsely chopped1 medium carrot, coarsely chopped1 celery rib, coarsely chopped1 medium parsnip, chopped½ small turnip, coarsely chopped1 lb king oyster mushroom¼ cup extra virgin olive oil kosher salt ground pepper1 oz dried porcini mushroom½ cup dry red wine1 small Parmigiano-Reggiano cheese rind¼ cup freshly grated Parmigiano-Reggiano pinch of crushed red pepper¼ cup heavy cream1 tsp minced rosemary1 ½ lb spaghetti, cooked until al dente and kept warm4 Tbsp unsalted butter


  1. 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.
  2. 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.
  3. Add the warm pasta, butter and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated. Serve.

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Recipe Credit: Sarah Grueneberg
Image Credit: Christina Holmes

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Tags: Dinner, Main Dish, Vegetarian, Pasta, Mushroom, Italian

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