Ingredients:
1/4 c olive oil
1.5 lb cremini mushrooms
1 onion
1/2 container of tomato paste
1 c white wine
1/2 c heavy cream
1/2 c parmesan cheese
salt and pepper

Saute onions in olive oil until soft, and add tomato paste, cooking the paste until it starts to caramelize and exudes olive oil. Chop mushrooms finely in a food processor, setting 8 mushrooms aside. Add the chopped mushrooms to the tomato paste and cook down for 30 minutes until the mushrooms have given up their liquid and start to fry. Add wine and cook for 10 minutes until the liquid has evaporated. Add the heavy cream, and cook for a few minutes to warm and combine. Add salt and pepper to taste. Quarter the remaining mushrooms and air fry at 250 F for 10 minutes, and then fry in 1 tbsp olive oil until caramelized. Serve mushroom bolognese with pasta, topped with the fried mushrooms and parmesan cheese.

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