Mushroom Ragout

• 2 tablespoons dried porcini mushrooms
• 3 tablespoons extra-virgin olive oil
• 1 small carrot, diced
• 1/2 celery stalk, diced
• 1 medium shallot, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 2 cups crushed canned tomatoes with juice (about one 28-ounce can)
• 1 teaspoon kosher salt, plus more to taste
• 1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices
• 1 tablespoon unsalted butter
• Freshly ground black pepper
• Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes.
2. Remove the mushrooms from the soaking liquid and coarsely chop.
3. Strain and reserve the liquid.
4. Heat 2 tablespoons of the oil in a medium saucepan over medium heat.
5. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes.
6. Add the garlic, porcini, rosemary, and cook for 2 minutes more.
7. Add the tomato paste and cook, stirring, for 2 minutes.
8. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half.
9. Add the tomatoes and a 1/2 teaspoon of the salt.
10. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes.
11. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat.
12. When the foam begins to subside, add the mushrooms.
13. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes.
14. Add the remaining 1/2 teaspoon salt and season with pepper to taste.
15. Add the mushrooms to the tomato sauce and simmer for 5 minutes.
16. Serve as is, or with pasta, polenta, or toasted bread.

porcini mushrooms, extravirgin olive oil, carrot, celery stalk, shallot, clove garlic, rosemary, tomato paste, red wine, tomatoes, kosher salt, mushrooms, unsalted butter, freshly ground black pepper, suggestion, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mushroom-ragout-recipe.html (may not work)