45 minutes
A rich and aromatic sauce made with a variety of mushrooms and fresh herbs, perfect for pairing with pasta.
tablespoons
Large Yellow Onion, peeled and diced fine
each
Large Carrot, peeled and diced fine
each
Celery Stalks, diced fine
each
to taste
Thyme Sprigs, leaves picked from the stems
sprigs
Parsley Sprigs, leaves only, chopped
sprigs
Bay Leaf
leaves
cups
Mushrooms, cleaned and sliced
0 lb
to taste
cups
cups
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.
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