Double-mushroom Ragout

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 ounce dried porcini mushrooms
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• kosher salt
• 1/3 cup finely chopped shallot
• 1/3 cup dry
• 1 tablespoon coarsely chopped fresh thyme
• 3/4 cup heavy cream, plus more
• heavy cream, for reheating
• fresh ground black pepper
• 2 tablespoons chopped fresh flat leaf parsley

Recipe

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