I found this recipe from the “Rachael Ray” Show. She actually has been making more and more vegetarian recipes. So watch out…..vegetarian meals are breaking into “normal” tv!
1 oz dried mushrooms, such as porcini or mixed wild mushrooms
2 cups vegetarian stock
2 tablespoons safflower oil
3 tablespoons vegan butter, cut into pieces
4 portabella mushrooms, cut into 1/4″ dice
1 medium onion, chopped
1 small rib celery, chopped
2 large cloves garlic, finely chopped
1 bay leaf
sea salt and pepper
freshly grated nutmeg to your taste
2 tablespoons tomato paste
1 cup dry red wine
1 14 oz can crushed tomatoes or tomato puree
1 cup soy milk (or almond or rice)
1 pound fettuccine pasta
Place dried mushrooms in small pot and cover with vegetarian stock. Bring to a boil then reduce heat to low and steep.
Heat a heavy pot over medium to medium-high heat with 2 turns of the pan of safflower oil. When hot, add butter and melt into toil then add portabellas, onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then season with salt, pepper and nutmeg, stir in tomato paste and cook 1 minute. Add crushed or pureed tomatoes and stir. Reduce heat.
Remove dried mushrooms from steeping liquid, reserving the last few spoonfuls in pot as any grit on the mushrooms will have settled there. Stir in milk. Simmer over low heat 20-30 minutes to thicken.
Bring a large pot of water to boil, salt water and cook pasta to al dente. Drain pasta and toss with sauce. Serve in shallow bowls. Top with vegan Parmesan.

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