Beans Bourguignon

Ingredients

• 1 ounce dried porcini mushrooms
• 1 1/2 cups boiling water
• 1/4 cup plus 1 tablespoon olive oil
• 1 pound cremini mushrooms, quartered
• Kosher salt and freshly ground black pepper
• 3 small carrots (about 5 ounces), sliced 1/8 inch thick
• 1 medium onion (about 10 ounces), chopped
• 2 tablespoons tomato paste
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon fresh oregano leaves, chopped
• 2 cloves garlic, thinly sliced
• 1 1/2 cups vegan dry red wine, such as cabernet sauvignon
• 8 ounces frozen pearl onions (about 2 cups)
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 cup fresh flat-leaf parsley leaves, finely chopped, plus more for garnish, optional
• 12 ounces cavatappi pasta

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