1/4 cup finely chopped Italian parsley (plus more for garnish)
1 medium Spanish onion (finely chopped)
2 tablespoons tomato paste
8 cups veggie stock
3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
salt and freshly ground black pepper
Parmigiano (for garnish)
In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.
1 ½pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1large onion, diced
Salt and pepper
1teaspoon chopped thyme
1teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1tablespoon tomato paste
3small ripe tomatoes, peeled, seeded and chopped
1tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
3garlic cloves, minced
3tablespoons chopped parsley
Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.
In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.
In a large, heavy-bottomed pot, add olive oil and place over medium heat.
Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.
Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!