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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup dried porcini mushrooms
- 6 Tbsp. extra-virgin olive oil
- 1 onion (small, cut into 1/4-inch dice)
- 2 medium carrots (peeled and cut into 1/4-inch dice)
- 1 baby eggplant (8 ounces, peeled and cut into 1/4-inch dice)
- 1 lb. cremini mushrooms (one-fourth sliced, the rest cut into 1/4-inch dice)
- 8 oz. shiitake mushrooms (stemmed, caps cut into 1/4-inch dice)
- kosher salt
- pepper
- 5 garlic cloves (minced)
- 2 Tbsp. tomato paste
- 1 Tbsp. white miso
- 1 chunk parmigiano reggiano cheese (plus grated cheese for serving)
- 28 oz. whole peeled tomatoes (crushed)
- 1 thyme sprig
- 1/2 tsp. turbinado sugar
- 12 oz. spaghetti
- 2 Tbsp. chopped parsley
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium770mg32% |
| Potassium1880mg54% |
| Protein23g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate102g34% |
| Dietary Fiber14g56% |
| Sugars10g |
| Vitamin A140% |
| Vitamin C50% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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