Mushroom Ragout with Gnocchi and Dijon

• Place the dried mushrooms in a bowl and pour 2 cups boiling water. Soak for 30 minutes.
• Drain the mushrooms. Save the liquid. Squeeze as much liquid from mushrooms then roughly chop.
• Heat olive oil over medium heat in a large wide saucepan and add onion. Cook, stirring often, until tender, 3 to 5 minutes.
• Add the garlic, stir for about 30 seconds, then add cremini, Maitake and thyme, and turn up the heat.
• Stir for about 10 minutes over medium-high heat as the mushrooms continue to soften and begin to brown, continue cooking mushrooms until well browned deglaze with tamari.
• Add the reconstituted dried mushrooms and the wine and turn the heat to high.
• Cook, stirring, about 5 minutes. Stir in the mushroom broth and Dijon bring to a simmer, add salt to taste, and cook over medium-high heat stirring often, for about 10 minutes.
• Remove half of mixture and place in blender. Blend until smooth. Add pureed mushrooms back to saucepan and adjust seasoning if needed.

• Boil whole, unpeeled potatoes in salted water until tender (about 30–40 minutes). Drain, cool slightly, then peel.
• Mash the potatoes while warm until smooth (a ricer works best). Spread out a bit to let some steam escape. Drier potatoes make better gnocchi.
• Mound the potatoes, sprinkle with salt and one cup of flour. Add the egg and gently mix and knead until a soft dough forms.
• Cut the dough into 4 pieces. Roll each piece into a rope about ¾-inch thick. Roll over a fork for ridges.
• Bring a large pot of salted water to a boil. Drop in the gnocchi, they’re done when they float (about 1–2 minutes).

Plate the gnocchi atop your mushroom ragout with Dijon and garnish with grated parmesan and garlic chives.  Serve immediately with a glass of Merlot.