Name: Mushroom Bolognese
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds mixed wild mushrooms, such as shitake, cremini or oyster; 1/4 cup olive oil; 3 cloves garlic, minced; 1 large carrot, peeled and finely chopped; 1 rib celery, finely chopped; 1 large yellow onion, finely chopped; Kosher salt and freshly ground black pepper; Small bundle fresh thyme, tied with butcher's twine; 3 tablespoons tomato paste; 1 cup whole milk; Torn fresh basil leaves, for serving; Parmesan, for serving

Directions

In the bowl of a food processor fitted with the blade attachment, pulse the mushrooms until they appear coarsely ground. (This can also be done by hand.) Set aside.
Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the garlic, carrots, celery and onions with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
Add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Add the milk, season with salt and pepper and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes.
Before serving, stir in some basil and freshly grated Parmesan. To serve, grate more Parmesan over top.

Mushroom Bolognese

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages