Wild mushroom bolognese
INGREDIENTS
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1 palmful dried porcini mushrooms
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1 palmful dried chanterelle mushrooms (or sub dried morels)
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1 cup very hot water
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1 tablespoon olive oil
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2 strips bacon, roughly chopped
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1 small sweet onion, diced
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1 stalk celery, diced
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1 medium carrot, diced
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1/4 cup red wine
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8 ounces fresh cremini mushrooms, sliced
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8-10 fresh shiitake caps, sliced
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1 tablespoon tomato paste (homemade, if possible)
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28 ounces crushed tomatoes
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2 teaspoons fish sauce or Worcestershire sauce (optional)
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1/2 cup milk or half-and-half
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1 cup Parmesano Reggiano cheese, finely grated
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salt and freshly ground black pepper
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