Mushroom Ragù

When we entertain, Wendy sees it as an opportunity to make things that she loves but that most of the household would never touch. (Just as appetizers or optional sides—she’s not trying to starve us.) These dishes often have mushrooms in them. I’ve been informed that this recipe makes a delicious topping for polenta or bruschetta.

1/2 oz dried porcini mushrooms

2/3 cup boiling water

1 1/2 lb mixed wild mushrooms, such as shiitake, cremini, and portobello

2 cloves garlic, minced

2 Tbsp butter

1/2 cup dry white wine

1/2 cup heavy cream

3 scallions including green tops, sliced

1 tsp salt

1. Place the dried porcini in a small bowl and pour the boiling water over them. Soak for about 20 minutes until they have rehydrated and softened.

2. While the porcini are soaking, slice the fresh mushrooms, first removing the stems of any shiitakes or portobellos.

3. When the porcini are done steeping, remove them from the liquid (but KEEP LIQUID), rinse them of residual grit, and chop them. Strain the soaking liquid into a cup through a sieve lined with a paper towel or coffee filter. Reserve for later.

4. Melt the butter in a large frying pan over medium heat. Sauté the garlic for a minute, then add the chopped porcini and the sliced fresh mushrooms. Cook, stirring occasionally, until brown, about 8 minutes.

5. Add the reserved liquid and the white wine. Bring to a boil and cook until reduced by half.

6. Add the cream, scallions, and salt. Cook an additional 3 minutes to thicken the ragù.