• Andrew BeauChamp

Mushroom Ragout



Ingredients

1 ounce (about 1 cup) dried mushrooms, preferably porcinis

2 tablespoons extra virgin olive oil

2 shallots finely chopped

2 garlic cloves, minced

1 pound cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick

1 pound wild mushrooms, trimmed and brushed clean, trimmed, torn into pieces

1 cup dry vermouth

2 teaspoons all-purpose flour

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

1 teaspoon of red pepper flakes (optional)

2 to 4 tablespoons finely chopped flat-leaf parsley

Salt and Pepper to taste

2 green onions, sliced for Garnish


Fresh baguette


Directions

Place the dried mushrooms in a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.


Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary, red pepper flakes, and thyme, and turn up the heat slightly.


Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the vermouth and turn the heat to high.


Cook, stirring until the liquid boils down, and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste, and adjust salt.


Place in a large serving bowl, garnish with green onions and serve with a nice baguette

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