WILD MUSHROOM RAGU

WILD MUSHROOM RAGU image

Yield 12 servings

Number Of Ingredients 16

Previous Next

1 cup dried porcini
6 tbsp. olive oil
4 tbsp. butter
8 oz. button mushrooms (sliced)
8 oz. shiitake mushrooms (sliced)
2 portobello mushrooms (sliced)
3 onions (chopped)
7 cloves garlic (minced)
6 ribs celery (diced)
1 tbsp. thyme
1 tbsp. marjoram
1 tbsp. salt
1 1/2 tsp. pepper
3 cups canned tomatoes
1 1/2 cups Marsala
6 cups chicken stock

Steps:

1. Reconstitute porcini in 4 cups boiling water for 30 minutes. 2. Saute mushrooms in oil and butter for 15 minutes or until golden. 3. Add onions, garlic, celery, thyme, marjoram, salt, and pepper. Reduce heat to medium and saute until onions are translucent. 4. Squeeze porcini out of liquid, cut large ones. 5. Add porcini, soaking liquid, tomatoes, Marsala, and stock to pot and bring to a boil. 6. Reduce heat and simmer 40-50 minutes until liquid reduced by 1/2 and ragu thickens slightly.