WEEKDAYS 1e|12c|p

Quick Mushroom "Bolognese"

Michael Symon
Servings: 4
0 to 15 min

This pasta dish is a perfect weeknight dinner!

  • Ingredients
  • step-by-step directions
Quick Mushroom "Bolognese"
  • 1 pound fresh tagliatelle pasta
  • 1/4 cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 pounds mixed wild mushrooms (such as button and cremini, ground in the food processor)
  • 1 small yellow onion (finely diced or grated)
  • 2 cloves garlic (minced)
  • 2-3 tablespoons tomato paste
  • 1/2 cup whole milk
  • 1/4 cup pasta water (reserved)
  • kosher salt and freshly ground black pepper (to taste)
  • 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 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.
    - Substitute tagliatelle with fettucini or pappardelle.
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