(^1) / 4 cup dried porcini
mushrooms
6 Tbsp. extra-virgin
olive oil
1 small onion, cut into
(^1) / 4 -in. dice
2 medium carrots, peeled
and cut into^1 / 4 -in. dice
1 baby eggplant (8 oz.),
peeled and cut into
(^1) / 4 -in. dice
1 lb. cremini mushrooms,
one-fourth sliced, the
rest cut into^1 / 4 -in. dice
8 oz. shiitake mushrooms,
stemmed, caps cut into
(^1) / 4 -in. dice
Kosher salt and pepper
5 garlic cloves, minced
2 Tbsp. tomato paste
1 Tbsp. white miso
1 2-in. chunk of
Parmigiano-Reggiano
cheese, plus grated
cheese for serving
1 28-oz. can whole peeled
tomatoes, crushed
1 thyme sprig
(^1) / 2 tsp. turbinado sugar
12 oz. spaghetti
2 Tbsp. chopped parsley
Spaghetti with
Mushroom Bolognese
ACTIVE 1 HR; TOTAL 2 HR 30
MIN; SERVES 4
Three kinds of mushrooms
plus eggplant and carrots
come together in this satisfy-
ing vegetarian riff on ragù
Bolognese. Miso is the secret
ingredient that adds extra
seasoning and depth.
- In a small heatproof bowl,
cover the porcini with 1 cup
of boiling water; soak until
softened, about 30 minutes.
Finely chop porcini, discard-
ing any tough bits. Pour off
and reserve^1 / 2 cup of the
soaking liquid. - In a large enameled
cast-iron casserole, heat 2
tablespoons oil. Add onion
and carrots and cook over
moderate heat until light
golden, about 8 minutes. Add
eggplant and 2 tablespoons
oil and cook, stirring occa-
sionally, until softened,
8 minutes. Stir in cremini,
shiitake, chopped porcini, and
remaining 2 tablespoons oil
and season with salt and
pepper. Cook, stirring occasion-
ally, until mushrooms are golden,
8 to 10 minutes. Stir in garlic,
tomato paste, and miso, and
cook for 2 minutes. Add chunk
of cheese, tomatoes and their
juices, thyme, sugar, and
reserved mushroom soaking
liquid and bring to a simmer.- Cover casserole and cook
over low heat, stirring occasion-
ally, until sauce is very thick,
about 1 hour and 30 minutes.
Discard thyme sprig; season
sauce with salt and pepper. - In a pot of salted boiling
water, cook spaghetti until
al dente. Drain, reserving
(^1) / 4 cup pasta water.
- Add pasta, pasta water, and
parsley to sauce; toss to coat.
Serve in bowls, topped with
grated cheese. —KAY CHUN