- Olive oil
- Kosher salt and freshly ground black pepper
- 1# pappardelle pasta
- 1 onion, small diced
- 1 carrot, peeled and small diced
- 1 rib of celery, small diced
- 2 cloves garlic, minced
- 1 ½# mixed wild mushrooms, such as shitake, crimini, oyster
- 1t fresh thyme leaves
- 3t tomato paste
- 1c whole milk
- Freshly grated parmesan for serving
- Fresh basil for serving
In the bowl of your food processor fitted with the blade pulse the mushrooms until they appear coarsely ground. Set aside.
Place a large heavy-bottomed pan over medium-high heat. Add ¼ c of olive oil along with the onion, carrot, celery and garlic with a pinch of salt. Cook while stirring occasionally until the vegetables soften.
Next, add the mushrooms and thyme and cook until the mushrooms begin to brown and dry out then stir in the tomato paste, allowing it to toast for a minute before adding the milk.
Season with salt and pepper and bring to a simmer.
Bring a large pot of salted water to a boil.
Add the pasta and cook for 1 minute less than the cooking instructions.
When the pasta is ready add it to the mushrooms along with ¼ c of pasta water and toss to coat the pasta.
Remove from the heat and stir in some torn basil and freshly grated parmesan, grating more over the top for serving.