Wild Mushroom Ragout

• 1/2 ounce dried porcini mushrooms
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1/2 lb shiitake mushroom, stemmed and sliced
• 1/2 lb portabella mushroom, stemmed and sliced
• 1/2 lb cremini mushroom, sliced
• 1 cup dry white wine
• 1 large tomatoes, chopped
• 2 tablespoons tarragon
• 2 tablespoons parsley
• salt and pepper
• 3 tablespoons grated parmesan cheese

1. in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
2. in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
3. add remaining oil and all mushrooms, saute 5 minutes.
4. add wine, reduce for 3 minutes.
5. add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
6. lower heat, cover, simmer 20 minutes.
7. if too dry add additional mushroom liquid.
8. stir in parmesan cheese, serve.

porcini mushrooms, water, olive oil, onion, garlic, shiitake mushroom, portabella mushroom, cremini mushroom, white wine, tomatoes, tarragon, parsley, salt, parmesan cheese

Taken from www.food.com/recipe/wild-mushroom-ragout-47668 (may not work)