Ragout of wild mushrooms
Yield: 4 Servings
Ingredients:
- 2 tb Dried porcini mushrooms
- 1/2 c Cold water
- 1/2 c Shallots coarsely chopped
- 1 tb Olive oil
- 4 ea Garlic cloves chopped
- 3 1/4 c Mixed wild mushrooms -cut into 1" pieces
- 1 ts Salt
- 1 ts Pepper
- 2 ea Thyme sprigs
- 1 c Plum tomatoes diced
- 1/4 c Tomato sauce
- 1/2 c Red wine
- 1 ts Porcini Powder (opt)
Instructions:
This dish can be served on rice with polenta or as the topping for pasta or baked potatoes. 1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water squeezing them over the water to return any liquid to the cup; coarsely chop the mushrooms and set aside. Strain the porcini water through a fine-mesh sieve and reserve. 2. In a medium skillet saut‚ the shallots in olive oil until they soften about 2 minutes. Add the garlic and saut‚ until light brown 2-3 minutes. Add the porcini and wild mushrooms and toss well. 3. Add the salt pepper thyme tomatoes tomato sauce wine porcini water and Porcini Powder if using. Bring to a simmer over high heat. Turn heat to low cover and simmer until the mushrooms are cooked 10-15 minutes. If the mushrooms are cooked through but the sauce is too thin uncover and simmer for a few minutes until the sauce has thickened. Remove the thyme. Serve hot. Can be prepared 1 day ahead and refrigerated. Reheat gently before serving. The Occasional Vegetarian by Karen Lee. Posted by Diane Lazarus
