This is a really great pasta sauce if you are pressed for time. By the time it takes for your pot of water to boil and the pasta to cook, you can throw together this mushroom ragu. It's very savory and a great meatless dish with simple ingredients.
2 tablespoons olive oil
1/2 teaspoon truffle salt (or sub 1 tablespoon truffle oil for olive oil)
1 pound of mixed mushrooms
1/2 an onion (grated)
3 garlic cloves
2 tablespoons tomato paste
1/4 cup of white wine
1/2 cup of milk
4 sprigs of fresh thyme
2 tablespoons of chopped parsley
salt & pepper to taste
Fill large pot of salted water and bring to a boil for the pasta
In a large cast iron pan, saute the grated onion with olive oil over medium heat
In your food processor, pulse the mushrooms and garlic until they are finely chopped or ground. Add to the pan and season with truffle salt
Once the mushrooms are soft, add tomato paste and fully dissolve. Then add the wine and fully evaporate.
Add the milk and fresh black pepper and simmer for one more minute.
Toss your mushroom ragu with the al-dente pasta, a little pasta water if needed, chopped parsley and serve with fresh Parmigiano Reggiano.