Mary’s Mushroom Ragout

Mom’s Mushrooms 

Mushrooms—can use white and baby Bella’s mixed—can’t give an amount—probably 4 boxes from grocery store. 

Package of dried porchini mushrooms 

3 leeks sliced thin 

Rosemary—about 1 TB dried or 2 TB fresh 

Same of thyme 

(Or you could omit above herbs and use tarragon instead) White wine or vermouth — about 1 C 

1 C vegetable broth 

1 TB whole grained Dijon mustard (may want to add a little more  but start w/1 TB) Cream or sour cream—about 1 C 

Put dried porchini mushrooms in a glass container, add about a cup of water and microwave for about 1 minute.  Remove and let steep about 10 minutes; drain, saving liquid;  in strainer, press as much liquid as you can into a bowl, add liquid to the mushrooms to saute and chop porchini and add to the regular mushrooms.   

Saute mushrooms and porchini in olive oil or butter; add leeks and simmer; add herbs, broth, porchini liquid,wine, and cook until liquid is reduced substantially; add mustard and dairy; taste to see if you want to add more herbs or mustard, simmering until thickens.