Porcini and Walnut Bolognese

Prized for their meaty, earthy flavor, porcini mushrooms are combined with finely chopped walnuts to create a rich, savory sauce.

By Maddie Augustin | Experience Life

Makes 6 servings
Prep Time 15 minutes, plus 30 minutes inactive if using dried mushrooms
Cook Time 40 minutes

Ingredients

7 oz. fresh porcini mushrooms (or 2 oz. dried)
2 tbs. extra-virgin olive oil
3 tbs. butter, divided
1 cup finely chopped walnuts
2 large celery ribs,
finely chopped
½ large onion, finely diced
2 large carrots, finely diced
¾ tsp. sea salt,
plus more to taste
½ tsp. freshly ground black pepper, plus more to taste
3 cloves garlic, minced
1 tsp. dried oregano
2 tbs. tomato paste
1/3 cup dry white wine
1 14-oz. can
crushed tomatoes
½ cup full-fat coconut milk
1 lb. chickpea pasta (or other pasta of choice)
Freshly grated Parmesan cheese, for serving

(If you’re using dried mushrooms, soak them in 2 cups warm water for 30 minutes. Remove the mushrooms from the broth, rinse, and pat dry. Strain the broth and save it for future use.)

Directions

STEP 1

Place a large saucepan over medium heat, then add the oil and 1 tablespoon of the butter.

STEP 2

Roughly chop the mushrooms and add to the saucepan with the walnuts. Stir to combine and cook, stirring occasionally, until deeply browned, about eight to 10 minutes.

STEP 3

Transfer the mushroom-walnut mixture to a bowl and return the pan to medium heat.

STEP 4

Add another tablespoon of butter to the pan, then add the celery, onion, and carrots. Season with the salt and black pepper and cook until tender, about eight to 10 minutes.

STEP 5

Add the garlic and oregano and cook until fragrant, about one to two minutes.

STEP 6

Push the vegetables aside to create a space in the center, then add the tomato paste and cook, stirring, until caramelized and darkened in color, about three minutes.

STEP 7

Deglaze the pan with the wine and cook until the liquid is roughly halved in volume, about three minutes more.

STEP 8

Then return the mushrooms to the pan and add the tomatoes and coconut milk. Stir to combine and bring the mixture to a steady simmer.

STEP 9

Simmer for 10 to 12 minutes, then taste and add more salt or pepper as needed.

STEP 10

Remove the pan from the heat.

STEP 11

While the sauce is simmering, cook the chickpea pasta according to package instructions. Before straining the pasta, reserve about ½ cup of the pasta water. Strain the cooked pasta, add it to the sauce, and toss to coat.

STEP 12

Add the final tablespoon of butter along with about half of the reserved pasta water and stir to combine.

STEP 13

Add more water to thin the sauce as desired, then serve topped with freshly grated Parmesan cheese.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

Thoughts to share?