MUSHROOM RAGU

SERVES: 4

TOTAL TIME: 40 minutes

WHY THIS RECIPE WORKS A treasure trove of fresh and dried mushrooms offers a bounty of flavors and textures in this saucy dish, which is ideal for topping pasta or polenta. Dried porcini delivered rich depth, while a combination of chanterelles—the very best wild mushrooms available in America—and portobellos provided deep, nutty flavor and meaty texture, respectively. To jump-start the process of developing fond (those flavorful brown bits that cling to the bottom of a pot), we microwaved the fresh mushrooms until they were tender and releasing some of their juice. We then added them to the Dutch oven with the dried porcini, along with red wine and tomatoes, and simmered everything until all the flavors melded. You can substitute any wild mushrooms for the chanterelles.

INGREDIENTS:

• 18 ounces chanterelle mushrooms, trimmed and halved if small or quartered if large
• 1 pound portobello mushroom caps, gills removed, halved and sliced ½ inch thick
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• ½ ounce dried porcini mushrooms, rinsed and minced
• Salt and pepper
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• ½ cup dry red wine
• 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. Microwave chanterelle mushrooms and portobello mushrooms in covered bowl, stirring occasionally, until tender and mushrooms have released their liquid, 6 to 8 minutes.
2. Transfer mushrooms to colander set in bowl and let drain, reserving liquid.
3. Melt butter in Dutch oven over medium heat. Add onion, porcini mushrooms, and ½ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes.
4. Add portobello and chanterelle mushrooms and cook, stirring often, until dry and lightly browned, about 5 minutes.
5. Stir in garlic and thyme and cook until fragrant, about 30 seconds.
6. Stir in wine and reserved mushroom liquid, scraping up any browned bits.
7. Stir in tomatoes and their juice, bring to simmer, and cook until ragu is slightly thickened, about 8 minutes.
8. Off heat, stir in parsley and season with salt and pepper to taste.
9. Serve.