“You can make this ahead and refrigerate for up to two days. Just reheat over medium heat in a saucepan, add 1-2 tbsp. heavy cream and reduce slightly. Ragout goes great with steak and is wonderful spooned over polenta or baked cheese grits.”
READY IN:
55mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak porcini in 1 1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
  2. In a 10" straight sided saute pan, heat 2 tablespoons of the butter with the olive oil over medium heat. Add the cremini and 1 teaspoons salt and cook, sitrring occasionally, until the mushrooms have softened and released their liquid, 5-6 minutes. Increase the heat to medium high and cook, stirring frequently, until the mushrooms are shrunken and very well browned, 8-10 minutes.
  3. Reduce the heat to medium, add the shallots and remaining 1 tablespoons butter and cook, stirring, until the shallots are softened, 1-2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup of porcini-soaking liquid. Cook and stir until most of the liquid evaporates, 1-2 minutes. Add the cream and cook until reduced to a saucy consistency, 1-2 minutes. Stir in the parsley and season to taste with salt and pepper.

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