Walnut Mushroom Bolognese

I found it ironic that this recipe came from a magazine called Real Simple. This recipe is anything but simple. It’s not difficult, mind you, but between toasting the walnuts, and being in need of a food processor, it cannot be made by everyone. On the plus side, it is unique and flavorful, can be adapted to suit your needs (as I did with the inclusion of fresh garlic, as well as swapping out the half-and-half for heavy cream), makes a lot, and freezes beautifully. It is wonderfully sophisticated, complex, and perfect for a cold winter evening.

Walnut Mushroom Bolognese

Adapted from Real Simple

 1 lb. cremini mushrooms

1 c. toasted walnuts

1 yellow onion, quartered

1 medium carrot, chopped

1 medium stalk celery, chopped

1 clove garlic

6 T. olive oil, divided

1¼ t. kosher salt, divided

½ c. dry white wine

1/3 c. tomato paste

2 c. vegetable stock

¼ t. freshly ground black pepper

½ c. heavy cream

1 lb. fettuccine, prepared according to package direction

Grated Parmesan, for serving

 Working in 2 batches, pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add walnuts to food processor; pulse until finely chopped. Transfer to a medium bowl. Add onion, carrot, celery, and garlic to food processor; process until very finely chopped.

Heat ¼ cup oil in a large skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until browned in spots, about 8 minutes. Season with ½ teaspoon salt, toss, and cook for 1 minute. Transfer to bowl with walnuts. Reduce heat to medium. Add remaining 2 tablespoons oil to skillet. Stir in onion mixture and ¼ teaspoon salt; cook, stirring often, until mixture is golden and almost dry, 10 to 12 minutes. Stir in mushrooms and walnuts. Add wine; cook until absorbed, 2 to 3 minutes. Add tomato paste; cook, stirring, until combined, about 5 minutes. Add stock; simmer over low, stirring once or twice, until sauce is very thick, 35 to 40 minutes. Add pepper, remaining ½ teaspoon salt, and heavy cream; cook, stirring, for 2 minutes.

 

Toss pasta with desired amount of sauce. Serve with cheese. 

 Place any remaining sauce in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.