Mushroom Ragù

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

1 ½ to 2 pounds mixed mushrooms, cleaned and trimmed

7 tablespoons extra-virgin olive oil

1 large yellow or white onion, finely diced

3 celery stalks, finely diced

3 medium carrots, finely diced

1 head of garlic, peeled and chopped

5 dried red chiles (chile de arbol), stemmed and torn into small pieces

1 teaspoon fine grain sea salt

¼ cup porcini powder

1 cup white wine

2 cups water

2 vegetable bouillon cubes or 2 tablespoons homemade bouillon powder

Two 28-ounce cans crushed tomatoes

1 tablespoon dried oregano

1 cup heavy cream or cashew cream* (optional), room temperature

zest of one lemon

Directions at 101cookbooks.com

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