Hearty Mushroom and Herb Pasta Sauce

1. Cook the Aromatics

Heat 2 tablespoons of olive oil in a large, heavy skillet over medium heat. Add the finely diced onion, carrot, celery, and a pinch of salt. Cook until the vegetables are very tender without browning.

2. Add Herbs and Tomatoes

Stir in the thyme leaves, chopped parsley, and bay leaf. Cook for about a minute. Add the diced tomatoes and cook for about 5 minutes until the mixture thickens slightly.

3. Prepare Mushrooms

Clean and slice 2 pounds of mushrooms. Sauté each type of mushroom separately in a little olive oil and butter until tender and lightly browned.

4. Combine and Simmer

Chop the cooked mushrooms to a size similar to the cooked vegetables. Combine the chopped mushrooms with the vegetable and herb mixture in the skillet. Pour in ½ cup of cream and 1 cup of chicken broth, stirring everything together. Let the sauce simmer gently for about 15 minutes.

5. Final Adjustments

Taste the sauce and adjust the salt to your preference. If the sauce becomes too thick, add a bit more liquid to achieve the desired consistency.