MUSHROOM BOLOGNESE SAUCE
Susan Murray, www.awomancooksinasheville.com
fresh thyme, oregano, and parsley
freshly grated parmesan cheese
Chop the carrots and onions to small dice (1/4”).
Heat the oil to shimmering over medium high heat in a large sauté pan.
Add the carrots, onions and garlic and cook, stirring occasionally, until the vegetables are soft and the onions are translucent.
Put the mushrooms in a food processor and pulse 8-9 times until they are well minced.
Make a bouquet garni by tying together sprigs of fresh thyme, oregano, and parsley in a small bunch.
Add the mushrooms and bouquet garni to the vegetables in pan and cooking, stirring occasionally until the mushrooms have given up their water and are starting to brown.
Add the tomato paste and stir constantly for a minute or so. Season with salt and pepper.
Add the milk and bring to a simmer. Simmer for 5-10 minutes until slightly thickened. Take the pan off the heat, remove the bouquet garni and stir in the parmesan cheese.
Thank you for trying my recipe - enjoy! Susan Murray, awomancooksinasheville.com