Mushroom Ragout

1. 1

   In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.

2. 2

   In a large skillet, melt 1 tablespoon of the butter over medium-high heat.

3. 3

   Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned.

4. 4

   Remove mushrooms to a plate and repeat twice with remaining mushrooms.

5. 5

   Return all cooked mushrooms to skillet.

6. 6

   Drain porcini mushrooms, reserving liquid, and coarsely chop.

7. 7

   Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes.

8. 8

   Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand.

9. 9

   Boil over high heat 4 minutes, or until reduced by half.

10. 10

    Stir in parsley and season with salt and pepper.

11. 11

    Remove from heat and fold in remaining 1 tablespoon butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.