Mushroom Ragoût

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Mushroom Ragoût

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Perfect for a cold day, this ragoût, or stew, combines intense, dried

porcinis with your choice of fresh mushrooms, while tomatoes and cloves add

sweetness and warmth. Serve over garlic toasts, pasta, or polenta. Let your

imagination be your guide in choosing fresh mushrooms. Consider shiitake,

chanterelles, and oyster mushrooms, or whatever else is available fresh at

your local market.

 

Cuisine: Italy

Prep Time: 30 Minutes

Cooking Time: 40 Minutes

Yield: 6 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients -

 

 

 

1 ounce(s) Porcini mushrooms, dried

1/2 cup(s) Onion, finely diced

1 teaspoon(s) Garlic, minced

1/2 teaspoon(s) Thyme, dried

1 dash(es) Cloves, ground

2 pound(s) Mushrooms, fresh, assorted, trimmed and sliced

to taste Sea salt

28 ounce(s) Italian plum tomatoes, canned, drained, and chopped

to taste Black pepper, freshly ground

1/4 cup(s) Olive oil

 

 

 

 

 

 

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Instructions

 

Soak the porcini mushrooms in a small bowl of warm water. After 20 minutes,

remove and rinse under cold water. Strain the soaking liquid and reserve.

Combine the olive oil and onion in a medium saucepan. Cook over low heat

until the onion is tender.

Add the garlic, thyme, and clove, cooking a few minutes more. Add all the

mushrooms, raise the heat to medium, and sauté the mushrooms until they

wilt, stirring often.

Season with salt and pepper to taste. Add the tomatoes and the reserved

porcini soaking liquid.

Simmer, partly covered, over medium-low heat for about 20 minutes, or until

the juices thicken.

 

 

 

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