Mushroom Ragout

Mushroom Ragout
1/2 ounce dried porcini mushrooms
5 tablespoons unsalted butter
1 medium onion, minced
7 medium portobello mushrooms (about 1 pound), stems discarded, caps halved and then sliced 1/2- inch thick
10 ounces white mushrooms, stems trimmed and mushrooms halved
4 ounces shiitake mushrooms, stems discarded, caps sliced thin
4 ounces oyster mushrooms, stems discarded, caps halved or quartered depending on size
3 medium cloves garlic, minced
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage leaves
1 teaspoon minced fresh thyme leaves
1/4 cup dry Madeira
1 cup canned diced tomatoes
1 1/2 teaspoons salt
2 tablespoons minced fresh parsley leaves
1 teaspoon balsamic vinegar
Place the porcini in a small bowl and cover with 1 cup hot tap water. Soak until softened, about 20 minutes. Carefully lift the mushrooms from the liquid with a fork. Wash the mushrooms under cold water if they feel gritty, then chop fine. Strain the soaking liquid through a strainer lined with a paper towel or coffee filter. Reserve the liquid separately.
Heat 2 tablespoons butter in a Dutch oven over medium heat. Add the onion and saute, stirring frequently, until softened and lightly browned, about 10 minutes. Add the portobello, button and shiitake mushrooms and sauté until the liquid they release has evaporated, about 10 minutes. Add the chopped porcini, oyster mushrooms, garlic, rosemary, sage, and thyme and cook until fragrant, about 30 seconds. Add the Madeira, scraping up any browned bits stuck to the pot. Add the reserved porcini soaking liquid, diced tomatoes, and salt and bring to a boil. Reduce the heat to low and simmer until the flavors concentrate, about 10 minutes (Ragout can be refrigerated in an airtight container for 3 or 4 days. Bring back to a simmer over medium-low heat.)
Stir in the remaining 3 tablespoons butter, parsley, and balsamic vinegar. Adjust the seasonings and serve immediately.
Serves four to six.
Variation for Mushroom Ragout with Cream: Cream replaces tomato to make a more refined variation of this dish. In our testing, we found it best to let the cream reduce and thicken rather than just adding it to the stew at the end of the cooking time. This variation is especially good over noodles.
Follow recipe for Mushroom Ragout, replacing tomatoes with 1/2 cup heavy cream. Proceed as directed, omitting the 3 tablespoons butter stirred into the stew in step 3.
Nutrition values per serving: 162 calories, 10 g fat, 12 g carbohydrates, 4 g fiber, 6 g protein, 26 mg cholesterol, 26 mg sodium.
"The Best Recipe: Soups & Stews" by the Editors of Cooks Illustrated Magazine
(2001 Boston Common Press, $29.95)