Double-Mushroom Ragout

• 1 ounce dried porcini mushrooms
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• kosher salt
• 13 cup finely chopped shallot
• 13 cup dry marsala
• 1 tablespoon coarsely chopped fresh thyme
• 34 cup heavy cream, plus more
• heavy cream, for reheating
• fresh ground black pepper
• 2 tablespoons chopped fresh flat leaf parsley

1. Soak porcini in 1 1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes.
2. With a slotted spoon transfer them to a cutting board and chop coarsely.
3. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
4. In a 10" straight sided saute pan, heat 2 tablespoons of the butter with the olive oil over medium heat.
5. Add the cremini and 1 teaspoons salt and cook, sitrring occasionally, until the mushrooms have softened and released their liquid, 5-6 minutes.
6. Increase the heat to medium high and cook, stirring frequently, until the mushrooms are shrunken and very well browned, 8-10 minutes.
7. Reduce the heat to medium, add the shallots and remaining 1 tablespoons butter and cook, stirring, until the shallots are softened, 1-2 minutes.
8. Add the Marsala, thyme, porcini, and 1/4 cup of porcini-soaking liquid.
9. Cook and stir until most of the liquid evaporates, 1-2 minutes.
10. Add the cream and cook until reduced to a saucy consistency, 1-2 minutes.
11. Stir in the parsley and season to taste with salt and pepper.

porcini mushrooms, unsalted butter, extra virgin olive oil, kosher salt, shallot, marsala, thyme, heavy cream, heavy cream, fresh ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/double-mushroom-ragout-350930 (may not work)