Name: Mushroom Ragu for Noodles
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 handful of dried mushrooms (a mix of kinds is best); 1 lb fresh mushrooms of any kind (a mix of kinds is best here too); 7 tbsp butter (cut into small cubes); 2 tbsp olive oil; 4 large shallots (finely chopped); 2 cloves garlic (finely chopped); salt and freshly ground black pepper (to taste); 2 cups dry red wine; 1 cup beef stock (not kosher with the butter); 1 cup vegetable or mushroom stock; 2 sprigs fresh thyme

How I make it

Put the dried mushrooms in a small bowl and pour over enough boiling water to cover them completely. Set aside.
Remove the stems from the fresh mushrooms and slice the caps thinly.
Put the butter and olive oil in a large, wide skillet, add the shallots and garlic, season with salt and pepper and set over medium heat.
Cook, stirring now and then, until the shallots and garlic soften.
Add the fresh mushrooms and keep stirring until they soften and release their liquid.
Add the wine and the stock and bring to a boil.
Lower the heat to the minimum and add the thyme sprigs.
Drain the dried mushrooms, chop them and add them to the pan. Strain the soaking liquid and add it too.
Keep cooking, stirring now and then, until the liquid has almost completely evaporated.

What I've learned

I save the mushroom stems for soup or a roast.

Mushroom Ragu for Noodles Draft

What you need

How I make it

What I've learned