Wednesday, May 4, 2016

Mushroom Bolognese



This is a quick and easy dish and on the plus side, it's vegetarian for those meatless nights, and oh so good, add another side dish or salad and Enjoy Good Food.

what you need:
1 pound fresh  pasta (any kind you like)
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1 1/2 pounds mixed wild mushrooms (such as button and cremini, chopped fine)
1 small yellow onion (finely diced or grated)
2 cloves garlic (minced)
2-3 tablespoons tomato paste
1 cup whole milk
1 tsp cornstarch to thicken
1/2 cup pasta water (reserved)
kosher salt and freshly ground black pepper (to taste)

how to make it:
Bring a large pot of salted water to a boil. Drop the pasta and cook for 4 minutes.
Heat a large sauté pan over high heat. Add olive oil and thyme leaves. Once hot, add mushrooms, onions and garlic. Season with salt and cook for 3-4 minutes, until browned and softened. Add the tomato paste and cook for one more minute. Add the cornstarch to the milk and stir to mix well, then add milk and pasta water. Bring to a simmer and cook for 1 more minute. Season with salt and pepper.
Drain the pasta and add it to the bolognese. Toss to coat.
Tips:
- Use your favorite mushrooms in the sauce.
- I like to use fettuccine or pappardelle.

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