Mushroom Bolognese

• 1 pound Baby Portabella Mushrooms, Quartered
• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 3 cloves Garlic, Crushed
• 1 Tablespoon Tomato Paste
• 14 ounces, weight Tomatoes, Chopped
• 3 Tablespoons Fresh Oregano, Chopped, Divided
• 1 pound Fresh Pasta
• Salt And Fresh Ground Pepper To Taste
• 6 Tablespoons Parmesan Cheese, Shaved

1. Trim the mushroom stems neatly, then cut each mushroom into quarters.
2. Heat the oil in a large pan.
3. Add the chopped onion and garlic and cook for 2 3 minutes.
4. Add the mushrooms to the pan and cook over high heat for 2 3 minutes, stirring occasionally.
5. Stir in the tomato paste, chopped tomatoes and 1 tablespoon of oregano.
6. Lower the heat, cover and cook for about 5 minutes.
7. Meanwhile, bring a large pan of water to a boil.
8. Cook the pasta for 2 3 minutes, until tender (if using dried pasta, cook accordingly).
9. Season the bolognese sauce with salt and pepper.
10. Drain the pasta well, pour it into a bowl and add the bolognese sauce and toss gently.
11. Top with fresh shavings of parmesan cheese and remaining fresh oregano; serve immediately.

portabella mushrooms, olive oil, onion, garlic, tomato paste, weight tomatoes, fresh oregano, pasta, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/mushroom-bolognese/ (may not work)