MUSHROOM AND ARTICHOKE RAGù

Mushroom and Artichoke Ragù image

Yield serves 4

Number Of Ingredients 13

1/2 cup all-purpose flour
1 teaspoon salt
1 (12-ounce) package good-quality frozen artichoke hearts, thawed
1/4 cup olive oil
4 tablespoons unsalted butter
1 pound portobello mushrooms, cut into large chunks
1 pound button mushrooms, trimmed and halved
1 pound cremini mushrooms, trimmed and halved
1 pound mixed shiitake, oyster, chanterelle, and morel mushrooms, trimmed and halved
4 shallots, finely minced
1/2 cup port, sherry, or hearty red wine
4 sprigs thyme
Freshly ground black pepper

Steps:

Combine the flour and salt in a resealable plastic bag. Add the artichoke hearts and shake until evenly coated.
Place a large sauté pan over medium-high heat and add some of the oil and butter. Add the artichokes and sauté for about 15 minutes, until golden brown. Transfer to the slow cooker.
Heat more of the oil and butter in the pan and add the portobello, button, cremini, and mixed mushrooms in batches. Sauté for 10 minutes, until lightly golden. Transfer the mushrooms to the cooker and mix with the artichokes.
Heat the remaining oil and butter in the pan and add the shallots. Sauté for about 10 minutes, until browned. Add the port to the pan and scrape up any browned bits with a wooden spoon. Pour the liquid and the shallots into the slow cooker and add the thyme. Cover and cook on low for about 4 hours, until the flavors are blended. Season to taste with salt and pepper and serve warm.