Mushroom Ragout

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  • Total: 1 hr 45 min
  • Prep: 20 min
  • Cook: 1 hr 25 min
  • Yield: 4 to 6 servings
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2 tablespoons dried porcini mushrooms

3 tablespoons extra-virgin olive oil

1 small carrot, diced

1/2 celery stalk, diced

1 medium shallot, finely chopped

1 clove garlic, minced

1/2 teaspoon finely chopped fresh rosemary leaves

1 tablespoon tomato paste

1/4 cup dry red wine

2 cups crushed canned tomatoes with juice (about one 28-ounce can)

1 teaspoon kosher salt, plus more to taste

1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices

1 tablespoon unsalted butter

Freshly ground black pepper

Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread.


  1. In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid. 
  2. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.