Wild Mushroom Ragu
1 ounce dried porcini or shiitake mushrooms
1 1/2 pounds mixed wild mushrooms, cleaned and cut into bite sized pieces, if necessary
Salt to taste
2 tablespoons olive oil
4 tablespoons butter
1 tablespoons finely chopped parsley
Bring a quart of water to boil in a medium sized pot, add the dried mushrooms. Reduce heat and simmer for 30 minutes. Drain the liquid, reserving the “mushroom tea” (for a more intense flavor, repeat the process with the same mushrooms). You should end up with 2 to 3 cups of mushroom tea. Discard the mushrooms, or use them in the pasta.
In a large sauté pan heat the olive oil and add the wild mushrooms at medium high heat. Sprinkle them lightly with salt, and cook until lightly browned. Add 2 cups of the mushroom tea and cook until liquid is reduced by half. Reduce heat to medium and add the butter and parsley, swirling the pan to emulsify the sauce.
// Recipe courtesy of Chef Patti Jackson of iTrulli in New York City