Vegan Bolognese Sauce - Kidney Kitchen

Ingredients

• ½-ounce dried porcini mushrooms
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons vegan butter
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 pound shiitake mushrooms, finely chopped
• 1 cup unsweetened oat milk, or other non-dairy milk
• ¼ teaspoon freshly grated nutmeg
• 1 cup dry white wine
• 1 28-ounce can Italian plum tomatoes, cut up with their juices
• ¾ cup black or green French lentils (cooked according to package directions)
• Freshly ground black pepper, to taste
• Vegan parmesan cheese (optional)