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1
Place the dried mushrooms in a Pyrex measuring cup, and pour on 2 cups boiling water.
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2
Let soak 30 minutes while you prepare the other ingredients.
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3
Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms.
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4
Squeeze the mushrooms over the strainer to extract all the flavorful juices, and set aside the liquid in the bowl.
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5
Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand.
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6
Squeeze dry and set aside.
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7
If very large, chop coarsely.
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8
Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the onion or shallots.
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9
Cook, stirring often, until tender, about 5 minutes.
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10
Add half the garlic, stir together for about 30 seconds, and then add the fresh mushrooms and salt to taste.
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11
Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes.
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12
Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes.
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13
Add the reconstituted dried mushrooms and the wine, and turn the heat to high.
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14
Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes.
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15
Add the rosemary and sage or thyme, stir together, and stir in the mushroom soaking liquid and the stock.
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16
Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes.
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17
If you want a thicker gravy, remove a cup and blend until smooth in a blender or a food processor fitted with the steel blade.
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18
Stir back into the ragout.
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19
Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
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20
Set aside, preferably in the refrigerator, overnight.
