Double Mushroom Ragout


Not exactly low cholesterol, but so delicious.


1 oz. dried porcini mushrooms (about 1 cup) (2 - ½ oz. packages)

3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
20 oz. cremini mushrooms, sliced ¼ inch thick
Kosher salt                                                              

1/3 cup finely chopped shallot                                      
1/3 cup dry Marsala
1 Tbsp. coarsely chopped fresh thyme
¾ cup heavy cream; more for reheating
2 Tbsp. chopped fresh parsley

Freshly ground black pepper

Yields 2 to 2 ½ cups to serve 8


Soak the porcini in 1 ½ cups very hot water, stirring occasionally, until they're dehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter or a small tightly meshed strainer into a small bowl and set aside.

In a 10-inch straight-sided sauté pan, heat 2 Tbsp. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until mushrooms have softened and released their liquid, 5 to 8 minutes.

Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

Reduce the heat to medium, add the shallots and the remaining 1 Tbsp. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini and ¼ cup porcini-soaked liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 2 to 3 minutes. Add the cream and cook until reduced to a saucy consistency, 2 to 3 minutes. Stir in the parsley and season to taste with salt and pepper.

Make ahead: You can make and refrigerate the ragout up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbsp. of the reserved mushroom-soaking liquid and 1 or 2 Tbsp. heavy cream, letting both reduce slightly until the ragout is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.

Serve with Slow Roasted Beef Tenderloin and Lemon-Thyme Spinach for an exceptionally delicious, special meal.

Source: Virginia Kromkamp, Dec 2011