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1
Place the porcini mushrooms in a bowl and cover with cold water.
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2
Soak until soft, about 30 minutes.
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3
Remove the mushrooms from the water, squeezing the water back into the bowl.
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4
Pour the liquid through a fine sieve and reserve.
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5
Coarsely chop the mushrooms and set aside.
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6
In a medium skillet, saute the shallots in olive oil until they soften, about 2 minutes.
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7
Add the garlic and saute until light brown, 2 to 3 minutes.
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8
Add the fresh and reconstituted mushrooms and toss well.
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9
Add the salt, pepper, thyme, tomatoes, tomato sauce, wine, porcini soaking water, and porcini powder (if using).
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10
Bring to a simmer over high heat.
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11
Turn heat to low, cover, and simmer until the mushrooms are cooked, 10 to 15 minutes.
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12
If the mushrooms are cooked through but the sauce is too thin, uncover and simmer for a few minutes until the sauce has thickened.
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13
Remove the thyme.
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14
Serve hot.
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15
The ragout can be prepared 1 day ahead and refrigerated.
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16
Reheat gently before serving.
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17
For porcini powder: grind the small bits and pieces of dried porcini mushrooms at the bottom of the package in a clean coffee mill.
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18
Keeps for 1 year in a glass jar at room temperature.
