Ingredients:

• ¼ C. Dried porcini mushrooms

• 6 Tbsp. Extra-virgin olive oil

• 1 small onion, cut into ¼-inch dice 

• 2 Medium carrots, peeled and cut into ¼-inch dice

• 1 Baby eggplant, peeled and cut into ¼-inch dice 

• 1 lb. Cremini mushrooms, ¼ sliced, the rest cut into ¼-inch dice

• 8 oz. Shiitake mushrooms, stemmed, caps cut into ¼-inch dice

• Kosher salt 

• Pepper 

• 5 Garlic cloves, minced 

• 2 Tbsp. Tomato paste 

• 1 Tbsp. White miso 

• 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving 

• 28 oz. Can whole peeled tomatoes, crushed 

• 1 Thyme sprig 

• ½ tsp. Turbinado sugar 

• 12 oz. Spaghetti 

• 2 Tbsp. Chopped parsley

Directions:

In a small bowl, cover the porcini with 1 C. of boiling water; soak until