Mushroom Bolognese
Description
You can enjoy Bolognese without the meat, making it a healthier choice for your pasta dinner. Mushroom take the place of the meat, which you will not even miss in this delicious dish.
Ingredients
1/4 c. olive oil
kosher salt
freshly ground black pepper
1 lb. pappardelle pasta
1 onion, small diced
1 carrot, peeled and small diced
1 rib celery, small diced
2 cloves garlic, minced
1 ½ lb. mixed wild mushrooms, such as shitake, crimini, oyster
1 t. fresh thyme leaves
3 t. tomato paste
1 c. whole milk
freshly grated Parmesan cheese, for serving
fresh torn basil, for serving
Directions
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In the bowl of a food processor that has been fitted with the blade, pulse mushrooms until coarsely ground; set aside.
Place a large heavy-bottomed pan over medium-high heat. Add ¼ c. olive oil with onion, carrot, celery and garlic; add a pinch of salt. Cook while stirring occasionally until vegetables soften.
Add mushrooms and thyme; cook until mushrooms begin to brown and dry out; stir in tomato paste, allowing it to toast for 1 minute before adding milk. Season with salt and pepper; bring to a simmer.
While mushrooms and vegetables are cooking, bring a large pot of very well salted water to a boil. Add pasta; cook for 1 minute less than the cooking instructions; drain, reserving at least 1/4 c. pasta cooking water. Add pasta to mushrooms with ¼ c. pasta water; toss to coat the pasta.
Remove from heat; stir in torn basil and freshly grated Parmesan cheese. Serve with more freshly grated cheese over the top of each serving.
4 servings.