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1
In a small heatproof bowl, cover the dried porcini mushrooms with the boiling water.
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2
Let stand until the mushrooms have softened, about 15 minutes.
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3
Meanwhile, in a medium bowl, toss the white mushrooms with 2 teaspoons of the lemon juice.
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4
In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of the olive oil until sizzling.
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5
Add the white mushrooms and season with salt and pepper.
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6
Cover and cook over moderate heat until the liquid released from the mushrooms has evaporated, about 6 minutes.
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7
Uncover and cook, stirring occasionally, until the mushrooms are browned, about 4 minutes.
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8
Transfer to a plate.
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9
In the same skillet, melt 2 tablespoons of the butter in the remaining 1 tablespoon of oil.
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10
Add the chanterelles and season with salt and pepper.
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11
Cover and cook over moderate heat until the mushrooms are swimming in liquid, about 5 minutes.
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12
Uncover and cook over moderately high heat until the liquid has evaporated, about 3 minutes.
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13
Continue to cook, stirring occasionally, until the chanterelles are browned, about 8 minutes.
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14
Add the shallots and cook over moderate heat, stirring a few times, until softened, about 4 minutes.
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15
Using a slotted spoon, transfer the porcini to a work surface.
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16
Coarsely chop the porcini and add them to the chanterelles along with their soaking liquid, stopping before you reach the grit.
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17
Stir in the mushroom broth and the white mushrooms and simmer over moderate heat until the porcini are soft, about 4 minutes.
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18
In a small bowl, blend the 1/2 tablespoon of softened butter with the flour to make a smooth paste.
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19
Stir in 1/3 cup of the ragout liquid to dissolve the paste, then whisk the mixture into the ragout.
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20
Add the minced garlic, chopped thyme and the remaining 1 teaspoon of lemon juice and simmer over low heat, stirring occasionally, until the ragout is thickened and glossy, about 4 minutes.
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21
Season the mushroom ragout with salt and pepper and serve with soft polenta.
