Like many vegetarians, I’ve tried many many recipes for Mushroom Bolognese. This is the best and the easiest recipe I’ve found. I love recipes that start with the food processor and then cook without too many interventions. The soy, the porcini, the tomato paste all add so much umami flavor. The dish is meaty and heartening and also paradoxically refreshing and delicious. I generally halve this- 2 small boxes of crimini mushrooms make up one lb

Step 1: food processor ! 1 lb crimini mushrooms, half a carrot, half an onion, approximately 6-7 rehydrated porcini mushrooms. Chop in batches, dump in pot

Step 2: add 2 tbsp of butter and the porcini water (hate to waste that) and cook till browned (15-20 min) but not burnt

Step 3: add ½ tsp sugar, 1 tbsp tomato paste – cook

Step 4: deglaze with ½ cup red wine. Cook wine off till mixture is dry

Step 5: add ½ tbsp soy sauce, ¼ cup vegetable broth and 1 small can (14 oz) tomatoes with 2 cloves of garlic (use food processor for tomatoes and garlic too) and salt and pepper

Let cook for 10 min too – don’t let this dry out. Finish with 2 tbsp of heavy cream off heat

Cook pasta , add sauce thinned out with some pasta water. Add Parmesan !