Mushroom Bolognese

I missed my resolution target of 9 new recipes last month. I could only manage to cook 5 of them i guess. I have a better plan this month and hopefully meet the target.

When shopping Italian I always look for wheat version of everything. I saw wheat vermicelli in the isle and thought of making Bolognese with it.

INGREDIENTS
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1 pound mushroom
1 table spoon olive oil
1 onions chopped
1 garlic clove chopped
1 tablespoon tomato paste/sauce
14 ounce can chopped tomatoes(You can also use fresh tomatoes chopped. If you want more liquid/smashed/saucy version make sure you peel the tomatoes)
3 tablespoon fresh oregano, chopped
1 pound fresh pasta(I used vermicelli)
salt
freshly grounded black pepper
parmesan cheese to server(You can exclude this if you are watching your weight)

STEP1:
Trim the mushroom stems neatly at the top, then cut each mushroom into quarters.

STEP2:
Heat the oil in a large pan. Add the chopped onion and garlic and cook for 2-3 mins

STEP3:
Add the mushrooms to the pan and cook over high heat for 3-4 minutes, stirring occasionally. There will be quite a lot of liquid produced.

STEP4:
Stir in the tomato paste, chopped tomatoes and 1 tablespoon of the oregano. Lower the heat, cover and cook for about 5 minutes.

STEP5:
Meanwhile, bring a large pan of salted water to a boil. Cook the pasta for 2-3 minutes or according to package instructions until just tender.

STEP6:
Season the bolognese sauce with salt and pepper. Drain the pasta. Pour it into a bowl and add the mushroom mixture. Toss to mix well. Serve in individual bowls topped with shavings of fresh Parmesan and the remaining chopped fresh oregano.