Welcome to Food Freedom, 2018, everybody! This umami-rich mushroom sauce tossed with a grain-free Cappellos pasta. We defy you to not put this in your "keeper" file.  

 
Makes 4 servings

What you need

1/2 ounce dried porcini mushrooms
3 medium carrots, chopped
3 celery ribs, chopped
1 red onion, chopped
1 pound mixed mushrooms (such as cremini, white, and shiitake)
3 tablespoons Tessemae’s Balsamic
3 tablespoons grass-fed butter
coarse salt and freshly ground black pepper
2 cups chicken broth
¼ cup finely chopped parsley
2 tablespoons finely chopped basil
18 ounces grain-free fettuccine (we like Cappello’s)

What you do

1. Place porcini mushrooms in a small bowl with just enough hot water to cover; let stand 30 minutes.
2. Combine carrots, celery and onion in the bowl of a food processor and pulse until finely chopped; set aside.
3. Pulse mushrooms in food processor until finely chopped; set aside.
4. Heat Balsamic and butter in a large saucepan over medium heat. Add carrot mixture and salt and pepper and cook, stirring often, until lightly browned, about 15 minutes.
5. Meanwhile, drain porcini mushrooms and chop; add to pot along with mixed mushrooms and stir to combine. Cook, stirring often, until mushrooms have released their liquid and have browned, about 10 minutes.
6. Add broth to pot and cook, stirring occasionally, until slightly reduced, about 15 minutes.
7. Remove from heat and stir in parsley and basil.
8. Meanwhile, bring a large pot of salted water to a boil. Cook fettucine according to package directions, reserving 1 cup cooking water. Toss pasta with mushroom sauce, adding pasta water as needed to loosen sauce.