Mushroom Bolognese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 262
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 7
- Sodium
- 767
- Total: 20 min
- Active: 20 min
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.