Mushroom Bolognese

In a food processor, pulse onion, carrot, celery, parsnip, turnip, and king oysters until finely chopped. In a large pot, heat oil. Add vegetables, season with salt and pepper, and cook over moderate heat until softened, 20 minutes. In a bowl, cover porcini with 1 1/2 cups of boiling water; let stand until softened. Drain, reserving 1 cup of water. Rinse and chop porcini, add to vegetables and cook until fragrant, 10 minutes. Add wine, rind, and red pepper; cook until wine evaporates. Add reserved porcini water, cover partially and cook over low heat, stirring, until thick, 25 minutes. Add cream, rosemary, and 1/4 cup of grated cheese and simmer for 5 minutes. Discard the rind. Add warm pasta, butter, and 1 cup of water to sauce and toss, stirring until pasta is well-coated. Serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.