This is a rich, deep-flavored pasta sauce, like Bolognese—but meatless.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Heat in a large, heavy skillet: 2 tablespoons olive oil.
Step 2
Add and cook over medium heat, until very tender: 1 large yellow onion, peeled and diced fine, 1 large carrot, peeled and diced fine, 2 celery stalks, diced fine, Salt.
Step 3
When cooked through, with no crunch but with little or no browning, add: 6 thyme sprigs, leaves picked from the stems, 6 parsley sprigs, leaves only, chopped, 1 bay leaf.
Step 4
Cook for 1 minute. Add and cook for 5 minutes: 1/2 cup diced tomatoes.
Step 5
Set aside. Carefully clean and slice: 2 pounds mushrooms (choose a mixture of two or three types: chanterelles, black trumpets, hedgehogs, brown or white button mushrooms).
Step 6
If the mushrooms are very dirty, it will be necessary to wash them (crunching down on dirt and sand is very unpleasant). The mushrooms may take on some water, but it will be thrown off shortly after they hit the hot pan. As they cook, the mushrooms will give off liquid; let the juices boil away or tip off the juices and set them aside. Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter). The reserved juices can be added back to the sauce later in place of some of the water or broth. Sauté each type of mushroom separately, until tender and lightly browned in: Olive oil and a little butter.
Step 7
Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables. Combine with the vegetables and herbs in the large skillet and add: 1/2 cup cream or crème fraîche, 1 cup water or chicken broth.
Step 8
Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.
Variation
Step 9
Add 1/2 cup peas or cooked greens such as spinach, rocket, or chard to the sauce with the broth and cream.
