Chloé Crane-Leroux & Trudy Crane’s Pappardelle Mushroom Bolognese – Cherry Bombe

Ingredients

• 1½ cups (375 milliliters) cremini mushrooms, stems removed
• 1½ cups (375 milliliters) Swiss brown mushrooms, stems removed
• 4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for the pasta
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ large carrot, finely chopped
• ½ celery stalk, finely chopped
• 2 tablespoons (30 milliliters) tomato paste
• 4 sun-dried tomatoes, finely chopped
• 2 bay leaves
• 1 fresh rosemary sprig
• One 14.5-ounce (411 grams) can crushed tomatoes
• 3 or 4 fresh vegan lasagna sheets, cut into 1½-inch strips
• 2 tablespoons (30 milliliters) vegan parmesan, for garnish
• 3 tablespoons (45 milliliters) fresh Italian parsley leaves, finely chopped, for garnish