Mushroom Bolognese

Wife, Mom and Jommie who loves to cook for my tribe. Mostly WFPB for us, omni for everyone else. Love scratch cooking and finding new ingredients or cooking techniques. Sourdough Bread is my guilty pleasure.

1 ½ pounds mixed wild mushrooms, such as shitake, cremini or oyster

¼ cup olive oil

3 cloves garlic, minced

1 large carrot, peeled and finely chopped

1 rib celery, finely chopped

1 large yellow onion, finely chopped

Kosher salt and freshly ground black pepper

Small bundle fresh thyme, tied with butcher's twine

3 tablespoons tomato paste

1 cup whole milk

Torn fresh basil leaves, for serving

Parmesan, for serving

Directions at foodnetwork.com

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