Mushroom Ragu

In a large stockpot, heat Olive Oil (1/4 cup) over medium-low heat. Add Yellow Onion (1) and Garlic (2 cloves) , and cook until the onion is soft about 3 minutes.

Add Brown Mushrooms (3 3/4 cups) , Baby Bella Mushrooms (3 cups) , and Button Mushrooms (2 1/4 cups) and increase heat to high and stir until mushrooms are tender and liquid has evaporated about 7-8 minutes.

Reduce the heat to medium, and add Tomato Paste (1/2 cup) and Mushroom Broth (1 cup) . Simmer for about 12-15 minutes until the liquid has reduced. Stir occasionally.

Add Heavy Cream (1/2 cup) and continue to stir for about 3-5 minutes.

Remove from heat and add Fresh Basil Leaves (1/4 bunch) , Italian Flat-Leaf Parsley (1/4 bunch) , and Grated Parmesan Cheese (1/2 cup) . Season with Salt (to taste) and Ground Black Pepper (to taste) . Stir to combine.