Mushroom Ragout (Mushroom Sauce With Tomatoes)
Here is a basic Mushroom-Tomato Sauce that can be used in myriad ways - over casseroles, pasta, rice dishes, polenta, etc. I use half white button and half brown crimini mushrooms. If you like a strong mushroom flavor, use a little more dried mushrooms, up to 2 ounces. Dried Porcini mushrooms are available in most markets. Ingredients: 1/2 oz. package dried Porcini Mushrooms 2 cups hot water 1 lb. fresh Mushrooms, Portobello, crimini, or white button (a mixture is fine too) 1 clove Elephant OR 2 cloves Regular Garlic, minced 2 Shallots, minced - about 1/4 cup 2 Tbsp Extra Virgin Olive Oil 2 sprigs EACH Fresh Thyme and Marjoram or Oregano 1/4 tsp dried Red Pepper flakes 2 Tbsp Unbleached all purpose flour 1/2 tsp freshly ground Black Pepper 4 medium Tomatoes, seeds removed and pureed 1 tsp Sea Salt 1/4 cup Flat Leaf Parsley, finely chopped 1 tsp Lemon juice or Red Wine Vinegar Method: Place the dried mushrooms in a bowl and soak in the hot water for about 30 minutes. Squeeze out th...