Mushroom Ragù Recipe

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Mushroom Ragù Recipe
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Just as home on polenta as it is with pasta.

In a medium heatproof mixing bowl, combine dried porcini with 2 cups boiling water and let stand 15 minutes. Meanwhile, wash fresh mushrooms and discard any woody stems, such as on cremini and shiitake mushrooms . Thinly slice mushrooms .

Lift rehydrated dried mushrooms from soaking liquid and squeeze to remove excess liquid; fine-strain soaking liquid and reserve. In a large pot, heat oil over high heat until shimmering. Add onion, carrot, and garlic, and cook, stirring, until softened and beginning to brown on bottom of pot, about 6 minutes. Add fresh and soaked dried mushrooms and cook, stirring and scraping bottom of pot, until they release their water and begin to brown on bottom of pot, about 10 minutes.

Lower heat to medium-low and cook, stirring often and scraping bottom of pot to prevent scorching, until mushroom sauce has thickened and no wateriness remains, 1-2 hours. Discard thyme stems. Season with salt and pepper. Mushroom ragù can be served on pasta or with polenta. Keep refrigerated for up to 5 days or freeze for up to 6 months.For speed, feel free to mince the carrot, onions, and garlic together in a food processor.

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