Wild Mushroom Ragu

Ingredients

• 2 cups cold water
• 2 - 3 ounces dried porcini mushrooms (depending on how strong of a broth you like)
• 1 pound fresh mixed mushrooms (wild are preferred, but if not, cremini and other)
• 2 Tbs. olive oil
• 3/4 cup julienned shallots
• 1 garlic clove, minced
• 1/2 Tsp. 1/2 tsp fresh chopped thyme
• 1-1/2 Tsp. fine sea salt
• fresh black pepper
• 1/2 cup dry white wine
• 3 Tbs. unsalted cultured butter, divided
• 1 cup finely chopped fresh flat-leaf parsley

Instructions

1. 1

   Pour 2 cups cold water over dried porcini in a medium bowl; let soak 30 minutes.

2. 2

   Coarsely chop the mushrooms (if using wild clean with a damp towel to remove grit).

3. 3

   Heat a large skillet over medium-low heat, add olive oil.

4. 4

   Add shallots, garlic ½ the sea salt and cook, stirring occasionally, until softened, about 6 minutes.

5. 5

   Add thyme and cook for another minute.

6. 6

   Add the mushrooms and increase heat to medium-high; cook, stirring occasionally, until softened, about 5 minutes.

7. 7

   Add wine; cook, stirring often, until wine is reduced by more than half, about 4 minutes.

8. 8

   Strain the porcini soaking liquid into the mushrooms.

9. 9

   Gently simmer over medium heat, stirring occasionally, until mushrooms are tender and the liquid is mostly reduced, about 10 minutes.

10. 10

    Add the butter, remaining salt and a few grinds of fresh black pepper.

11. 11

    Taste and adjust seasoning as needed.

12. 12

    Remove from heat; let cool 5 minutes.

13. 13

    Stir in chopped parsley.