While untraditional, the omission of meat and inclusion of mushrooms can provide the savory flavor that defines a great ragù. Mushrooms, like meat, contain high levels of the amino acid, glutamate, which give this dish its’ umami mouthfeel. Since porcini mushrooms are an acceptable inclusion to the traditional meat recipe by the Accademia Italiana della Cucina, this recipe stays true to the spirit of Italian cuisine.
1/3oz.dried porcini mushroomssoaked in 1/4 cup boiling water
1medium carrotfinely chopped
1medium stalk celeryfinely chopped
1/2cupfinely chopped onion
6oz.Italian tomato paste
1/2cupwhite winewhite is most traditional, although some people prefer red
1/2cupnon-dairy milkI.e.almond or soy (unflavored only)
Olive oil
Salt and pepperto taste
Instructions
1 - In a heavy bottomed pot, heat a small amount of olive oil until shimmering.
2 - Add the chopped sofritto (carrots, celery and onion) and cook on medium-low heat until onions are transparent, about ten minutes, stirring frequently. Stir in the fresh mushrooms and continue cooking until he vegetables are cooked down and the mushrooms have released their juices.
3 - Drain the reconstituted porcini mushrooms, reserving liquid. Finely chop mushrooms, and add to the pot. Stir.
4 - Add tomato paste, porcini liquid and wine.
5 - When all is incorporated, gradually add milk substitute, stirring until completely absorbed.
6 - Season with salt and pepper, to taste. Cover and simmer for 1 to 2 hours.
7 - Serve over tagiatelle, cooked al dente.
8 - If desired, nutritional yeast sprinkled on top can take the place of parmigiano.