Mushroom Ragu

Name: Mushroom Ragu
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound, portobello mushroom caps, gills removed, halved, and sliced ½ inch thick; 18 ounces, chanterelle mushrooms, trimmed and halved if small or quartered if large; 2 tablespoons, unsalted butter; 1 , onion, chopped fine; ½ ounce, dried porcini mushrooms, rinsed and minced; , Salt and pepper; 3 , garlic cloves, minced; 1 teaspoon, minced fresh thyme or ¼ teaspoon dried; ½ cup, dry red wine; 1 , (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped; 2 tablespoons, minced fresh parsley; 1 recipe, recipe

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A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4

TIME50 minutes

Italian Name:Misto di funghi

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

The wooded north of Italy is a treasure trove of mushrooms: Beyond the famous white truffle, foragers hunt for countless wild edible varieties that can be found throughout Trentino–Alto Adige. The bounty is often stewed and served over soft...

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