Mushroom ragu

February 01, 2006

Serves 6

3 cups lukewarm water 1 ounce (about 1 cup) dried porcini 2 tablespoons olive oil 2 tablespoons butter 2 small onions, finely chopped 1 shallot, finely chopped 3 cloves garlic, smashed 1/4 teaspoon salt, or more to taste 1 3/4 pounds mixed fresh mushrooms (button, shiitake, crimini, portobello, chanterelle), stemmed and cut into 1/4-inch pieces 1 cup Marsala or red wine 1 bay leaf 3 sprigs fresh thyme 2 tablespoons fresh parsley leaves 1 cup grated Parmesan 1/2 teaspoon ground black pepper, or more to taste 1. In a bowl, combine the water and porcini; set aside for 15 minutes. Strain the mixture; set the broth aside. Rinse the mushrooms, squeeze out the excess water, and cut them into 1/4-inch pieces.

2. In a large skillet, heat the oil. Add the butter and when it melts, cook the onions with the shallot, garlic, and salt for 5 minutes or until the onions soften. Discard the garlic.

3. Stir in the mushrooms and porcini. Cover and cook for 3 minutes. Remove the cover and cook, stirring often, for 5 minutes or until the juices are almost evaporated.

4. Add the Marsala or red wine and continue cooking until the liquid evaporates.

5. Pour the reserved mushroom broth into the pan. Add the bay leaf and thyme. Bring to a boil, lower the heat, cover the pan, and simmer for 15 minutes. Remove the cover and simmer, stirring occasionally, for 15 minutes more.

6. Discard the bay leaf and thyme. Remove 1 cup of mushrooms and broth from the pan. In a food processor, work the mushroommixture, parsley leaves, Parmesan, and pepper to form a puree. Stir the puree into the remaining mushroom mixture.

7. Taste for seasoning and add more salt and pepper, if you like.

Jill Santopietro