Mushroom Bolognese

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.