Veggie, Mushroom Ragout

By HomeCookin

Serve over egg noodles or polenta. Delicious!

Ingredients

• 2 tablespoons dried porcini mushrooms
• 3 tablespoons extra-virgin olive oil
• 1 small carrot, diced
• 1/2 celery stalk, diced
• 1 medium shallot, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 2 cups crushed canned tomatoes with juice (about one 28-ounce can)
• 1 teaspoon kosher salt, plus more to taste
• 1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices
• 1 tablespoon unsalted butter
• Freshly ground black pepper

Preparation

Step 1

Soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove mushrooms from soaking liquid and coarsely chop. Strain and reserve liquid. Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add carrots, celery, and shallots, and cook until softened, about 5 minutes. Add garlic, porcini, rosemary, and cook for 2 minutes more. Add tomato paste and cook, stirring, for 2 minutes. Add wine and reserved mushroom liquid and simmer until liquid is reduced by about half. Add tomatoes and a 1/2 teaspoon of salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.