Mushroom Bolognese Recipe

Name: Tinker Street Restaurants Mushroom Bolognese Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 grams Pappardelle pasta; 2 tablespoons Olive oil; 2 medium Shallots, finely chopped; 3 cloves Garlic cloves, minced; 500 grams Mushrooms, chopped (a mix of cremini and shiitake); 2 tablespoons Tomato paste; 150 ml Red wine; 300 ml Vegetable broth; 1 teaspoon Dried oregano; 1 teaspoon Dried thyme; 1 teaspoon Salt; 1 teaspoon Black pepper, freshly ground; 50 grams Parmigiano Reggiano, grated; 2 tablespoons Fresh basil, chopped

Inspired by Tinker Street Restaurant

Time40m

Serves4

Pappardelle, Parmigiano Reggiano, Lecciana Olive Oil

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Ingredients

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Pasta

14 1/8 oz (400 grams) pappardelle pasta

Sauce

2 tablespoons olive oil

2 medium Shallots, finely chopped

3 cloves Garlic cloves, minced

1 1/8 lb (500 grams) Mushrooms, chopped (a mix of cremini and shiitake)

2 tablespoons Tomato paste

5/8 cup (150 ml) Red wine

1 1/4 cup (300 ml) Vegetable broth

1 teaspoon Dried oregano

1 teaspoon Dried thyme

1 teaspoon Celtic sea salt

1 teaspoon Black pepper, freshly ground

Garnish

1 3/4 oz (50 grams) Parmigiano Reggiano, grated

2 tablespoons Fresh basil, chopped

Method

Cooking the Pasta

Boil the Pappardelle

In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Once cooked, reserve about 1 cup of pasta water, then drain the pasta and set aside.

Preparing the Sauce

Sauté Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté for about 2-3 minutes until they become translucent. Add the minced garlic and sauté for an additional minute.

Cook the Mushrooms

Add the chopped mushrooms to the skillet. Cook for about 8-10 minutes until the mushrooms are softened and have released their moisture.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2 minutes. Then, pour in the red wine, scraping the bottom of the skillet to deglaze. Allow it to simmer for about 3-4 minutes until slightly reduced.

Combine Broth and Seasonings

Add the vegetable broth, oregano, thyme, salt, and black pepper to the skillet. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally.

Combine Pasta and Sauce

Mix the Pappardelle with Sauce

Add the drained pappardelle to the skillet with the mushroom sauce. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.

Serving

Plate the Dish

Serve the mushroom bolognese hot, garnished with grated Parmigiano Reggiano and chopped fresh basil.