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Mushroom Ragout

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 1 onion chopped
  • 5 sprigs fresh thyme
  • 1 lb. mixed mushrooms crimini, shiitake, baby bella, portabella, button, trumpet, etc.
  • .5 oz. dried porcinis my grocery had Dearborn and dried oyster which worked perfectly
  • 3 cloves garlic minced
  • 3 Tbsp tomato paste
  • 1/2 cup red wine something you would drink
  • 1/4 cup fresh basil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 cup chicken stock
  • 2 1/2 tsp cornstarch
  • S & P
  • 8 oz. fettuccine
  • 1/4 cup grated parmesan

Method
 

  1. Bring water to a boil in a teapot. Pour water over the dried mushrooms and let sit for 20 minutes to reconstitute. Drain and set aside.
  2. Meanwhile, heat a heavy-bottomed pan over medium-high heat. Add oil and when hot, add onions and thyme.
  3. Saute for 5 minutes and then add mushrooms. Cook for another 5 minutes, stirring occasionally.
  4. Add garlic, tomato paste an stir to combine. Cook for 2 minutes.
  5. Add red wine, basil, oregano and red pepper flakes and cook down for a minute or two.
  6. Add stock and cornstarch and stir to combine. Bring to a boil then reduce heat to medium-low and simmer for 30 minutes.
  7. Meanwhile cook fettuccine according to the directions.
  8. Drain and toss with mushroom ragout.
  9. Serve with fresh basil and grated parmesan.