Beans Bourguignon

Ingredients

• 1 ounce dried porcini mushrooms
• 1 1/2 cups boiling water
• 12 ounces cavatappi pasta
• 2 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 medium onion (about 10 ounces), chopped
• Kosher salt and freshly ground black pepper
• 3 small carrots (about 5 ounces), sliced 1/8 inch thick
• 1 pound cremini mushrooms, quartered
• Two 15-ounce cans cannellini beans, drained and rinsed
• 8 ounces frozen pearl onions (about 2 cups)
• 1 1/2 cups vegan dry red wine, such as cabernet sauvignon

Instructions

1. Place the porcini mushrooms in a medium heat-safe bowl. Pour the boiling water over top and let the porcini soak until the liquid is a very dark brown, about 20 minutes.
2. Strain the liquid into a small liquid measuring cup (you should have about 3/4 cup), then chop the porcini and set aside.
3. heat 2 tablespoons of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
4. Add the cremini mushrooms, 1 teaspoon salt and a generous amount of black pepper and stir so the cremini are in an even layer. Let the cremini cook, untouched, until starting to caramelize, about 3 minutes.
5. Stir the cremini a few times and then continue to cook, untouched, until golden brown, about 3 minutes more. Transfer to a medium bowl with a slotted spoon and return the pot to the burner.
6. Add another 2 tablespoons of the olive oil to the pot along with the carrots, onion, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes.
7. Stir in the tomato paste, thyme, oregano, garlic and reserved porcini and cook, stirring frequently, until the tomato paste is toasted and turns a deep maroon color, 2 to 3 minutes.
8. Stir in the wine, bring to a simmer and cook until reduced by half, 3 to 4 minutes. Fold in the pearl onions, cannellini, cremini, reserved porcini water, 1 teaspoon salt and a few grinds of black pepper and bring to a simmer.
9. Cook, stirring occasionally, until the sauce is thick enough to coat the back of the spoon and the mushrooms are very soft, 8 to 10 minutes. Fold in 1/2 cup of the parsley.
10. Drain the pasta and add it back to the pot. Stir in the remaining 1 tablespoon olive oil and 1/2 cup parsley, 1 teaspoon salt and a few grinds of black pepper.
11. Serve the beans bourguignon on top of the herbed pasta and garnish with more parsley if desired.