Mushroom Bolognese

1 ½ teaspoons butter

1 ¼ teaspoons olive oil

½ pound portobello mushrooms, chopped

¼ cup chopped onion

¼ cup chopped carrot

2 tablespoons chopped celery

2 tablespoons white wine

½ cup beef broth

1 ¼ teaspoons tomato paste

1 teaspoon butter

2 ounces enoki mushrooms

3 ½ tablespoons heavy cream

1 pinch ground nutmeg

salt and pepper to taste

Melt 1 1/2 teaspoon of butter with olive oil in a large skillet over medium heat. Cook and stir the portobello mushrooms, onion, carrot, and celery until the vegetables are softened and beginning to brown, about 8 minutes. Transfer the mushroom mixture to a large saucepan.

Pour the white wine into the skillet and bring to a boil, dissolving any browned flavor bits from the bottom of the skillet. Allow the wine to cook for about 2 minutes, until reduced, and pour into the saucepan. Stir the beef broth and tomato paste into the mixture in the saucepan, bring to a boil over medium-high heat, then reduce heat to low. Simmer, partially covered, until the beef broth has reduced and the vegetables are very tender, about 35 minutes.

Melt 1 teaspoon of butter in the original skillet, and cook and stir the enoki mushrooms until lightly browned, 3 to 4 minutes. Remove the enoki, and chop. Stir the chopped enoki mushrooms into the sauce and simmer for about 10 minutes; stir in the heavy cream, and allow to heat through (do not boil). Season with nutmeg, salt, and pepper to taste.