INGREDIENTS:
6 to 8 servings

1 oz (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
¾ cup onion, finely chopped
2 garlic cloves, minced
1 lb cremini mushrooms, cleaned, trimmed, sliced ½ inch thick
1 lb Maitake, trimmed and torn into pieces if very large
¼ cup tamari or soy sauce
½ cup red wine
2 teaspoons chopped fresh thyme
2 teaspoons Dijon mustard

METHOD:

For Ragout
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 the fresh mushrooms 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 de glaze with tamari or soy sauce.

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 to the ragout if needed.

Chef Caldwell recommends serving over gnocchi or pasta and garnish with grated parmesan and garlic chives.

Question for Chef:

What is the difference between a ragout and ragu?
Ragu is considered a tomato based sauce with an Italian heritage, while ragout is more stew-like with a French heritage.

Courtesy of Mark Caldwell, Executive Chef Davis Estates