Mushroom Ragout Time: 55 Minutes
1 ounce dried porcini mushrooms
2 pounds mixed fresh mushrooms (like button, cremini, chanterelle, oyster)
¼ cup olive oil
1 onion, finely chopped
3 garlic cloves, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon celery salt
2 tablespoons flour
¼ cup Amontillado or cream sherry
Finely grated zest of half a lemon
2 tablespoons chopped parsley.
1. Soak porcini in 1½ cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
2. Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
3. Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
4. Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley.
Serves 4 as main course
Taken from an article in the New York Times by Nigella Lawson.