Recipe of the Week: Wild Mushroom Bolognese

October 15th is National Mushroom Day!

Did you know...

Mushrooms are comprised of 85-95% water.
Mushrooms have their own immune system.
Mushrooms are more closely related in DNA to humans than to other plants.

and

Like human skin, mushrooms can produce vitamin D by being exposed to sunlight.

October 15th is also Emeril Lagasse's 56th birthday.  In honor of Emeril and mushrooms, here is a great recipe of the day!

Enjoy!
Stacy

Wild Mushroom Bolognese - adapted from Emeril

Ingredients:

2 tablespoons olive oil

1 pound assorted wild mushrooms (shitake, oyster or portobello)

1 medium onion, chopped

1/4 cup carrots, diced

1/4 cup celery, diced

1 tablespoon garlic, chopped

1/2 cup Madeira wine

2 tablespoons tomato paste

salt and pepper

28 oz can whole tomatoes

15 oz can tomato sauce

1 teaspoon fresh thyme, minced

1 teaspoon fresh rosemary, minced

1 pound pasta, cooked al dente

Parmesan, grated

2 teaspoons fresh parsley, minced

Directions:

Cook pasta according to directions.  Drain pasta but reserve 1 cup of cooking liquid for sauce.

In a medium pot, heat the oil over medium heat.  Add the mushrooms, onion, carrots, celery and garlic.  Cook for 5 minutes, stirring frequently.

Add the wine and cook until reduced, about 3 minutes.  Add the paste and season with salt and pepper.  Cook for another 1-2 minutes.

Next add the tomatoes, sauce and pasta water and bring to a boil.  Reduce the heat to low and simmer until think and fragrant, stirring frequently, about 30 minutes.

Add the herbs to the sauce and simmer for another 5 minutes.  Remove from the heat and adjust salt and pepper, to taste.

Add the pasta and toss to coat.  Place in a large serving bowl, or divide among individual pasta bowls.  Top with cheese and parsley.

Makes 6 servings