Mushroom Bolognese

from Cooking Light, 2010

Ingredients:

1/2 oz. dried porcini mushrooms

1 cup boiling water

1 tbsp olive oil

2 1/2 cups chopped onion

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

8 cups finely chopped mushrooms (about 1.5 lbs)

1 tbsp minced garlic

2 tbsp tomato paste

1/2 cup white wine

14 oz can whole, peeled tomatoes (undrained)

1/4 cup whole milk

Fresh parsley, minced

Method:

1. Combine porcini and boiling water; cover and let stand 20 minutes. Drain, but reserve liquid. Rinse and chop porcini, set aside.

2. Heat olive oil in dutch oven. Add onion, 1/4 teaspoon pepper and cook until onion is translucent. Add chopped cremini mushrooms, garlic, salt & pepper. Cook until liquid almost evaporates, stirring occasionally. Add porcini, then tomato paste. Add reserved porcini liquid and white wine. Add tomatoes, bring to a boil. Reduce heat and simmer for 30 minutes. Stir in milk right at end (otherwise it will curdle.)

3. Toss sauce with cooked pasta, top with parmesan cheese and fresh, minced parsley.