November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout

Doesn’t that look delicious? Dried porcini mushrooms (or any other variety you have in your pantry), fresh mushrooms, roma-type tomatoes (canned are fine), with fresh herbs. Serve this as a main course for a vegan or vegetarian meal with crusty bread, sweet butter, and a chunk of flavorful cheese. Toma is my personal favorite right now. Or, as the recipe suggests, on top of cheesy polenta. Or as a low carb/low calorie side dish to some thinly sliced grilled steak (steak and mushrooms are a combination made in heaven). Be sure to include a few slices of crusty rustic bread to soak up the juices. It’s the perfect antidote to all the rich foods of last week.

The recipe came from the cookbook In My Kitchen by Deborah Madison.

In My Kitchen by Deborah Madison

Deborah calls for a tablespoon of fresh herbs in addition to parsley. Use whatever you have on hand, the season my dictate it. In my case it was some fresh marjoram but adding additional fresh parsley at the end would work as well. If you have access to wild mushrooms, use them as the fresh ones. But plain old grocery store varieties work just fine. Porcini mushrooms can be pricy, but you can substitute another variety. I have seen large bags of dried shiitake mushrooms at Asian grocery stores, at good prices. Recipes are only a starting point to your imagination. Make the substitution and let me know how you like it.

I was lucky to have stumbled upon a large bag of dried porcini while in Italy this past September. It was a tiny store on a back alley. I now wish I had brought back 2 bags. But that’s a long way to go for a bag of dried porcini.

Dried Porcini Mushrooms

It’s mushroom season up here on the coast but tomato season is over. I used good quality Italian canned roma tomatoes. One 28-oz can was just the right size. If you make this in summer, use fresh tomatoes. Slip them into boiling water for 30 seconds and they are easy to peel.

 

Dried Porcini and Tomato Ragout

Ingredients:

  • 1 cup dried porcini (or other) mushrooms
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 tablespoons chopped parsley
  • 1 large clove of garlic, finely chopped
  • 2 teaspoons tomato paste
  • 1/2 cup dry white or red wine
  • Salt and freshly ground pepper
  • 1 pound of fresh mushrooms, gills still closed if possible, cleaned and thickly sliced at odd angles
  • 8-12 peeled whole roma-type tomatoes
  • optional: 1 tablespoon of butter
  • 1 tablespoon chopped fresh herbs, any seasonal will do
  • For finishing – optional: Parmigiano-Reggisno cheese, grated and more fresh chopped herbs

Method:

  1. Cover the dried mushrooms with 1 1/2 cups of hot water and set aside while you assemble the rest of the ingredients, for at least 20 minutes. Drain, reserving the soaking liquid. If there is any soil or small grit in the water, pour it through a fine mesh strainer.
  2. Heat a wide skillet over medium heat with 1 tablespoon of the olive oil. When warm, add the onion and the drained porcini. Cook, stirring frequently, until the onion is golden (about 5 minutes). Then add half the parsley, all the other fresh herbs and the garlic. Work in the  tomato paste. Pour in the wine and cook until it is reduced to a syrupy consistency. Season with a pinch of salt and fresh pepper. Remove to a bowl.
  3. Return the skillet to the heat and add the other 2 tablespoons of olive oil, when it is hot, add the fresh mushrooms. Increase the heat to high and saute until they start to color, add a few pinches of salt and cook until they release and reabsorb their juices (about 6-8 minutes).
  4. Add the contents of the bowl to the skillet and pour in the mushroom soaking liquid. Nestle the tomatoes among the mushrooms. Reduce the heat and simmer until the mushrooms are cooked and the tomatoes are hot, at least 15 minutes.
  5. Add the remaining herbs and optional butter for more richness.
  6. Serve with a grating of Parmesan and a sprinkle of fresh herbs.

Simmering Mushrooms and TomatoesI am taking this recipe to Fiesta Friday #252 to share with Angie and the gang. This weeks co-hosts are Alex @ Turks Who Eat and Zeba @ Food For The Soul

Be sure to click on the link to read all the interesting posts for holiday food, gifts and crafts. And, add your own link to the party. If you want to be considered for “post of the week” be sure to credit Fiesta Friday, Alex, Zeba and Angie in your post.

I hope you all had a fabulous Thanksgiving.

 

 

 

12 thoughts on “November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

  1. Liz, what a nice recipe to use with my dried mushrooms. I have a lot of dried and frozen wild mushrooms from our excellent mushroom season this year, I’m thinking your ragout would pair well with some fried polenta and maybe a grilled piece of chicken.

    • Fried polenta was actually suggested on the recipe and would be wonderful, grilled chicken as well.

  2. I’ve got a whole batch of regular mushrooms in the refrigerator waiting to be used. Of course they aren’t as grand as the ones you’ve used, but I imagine with tomatoes and some polenta it would make a perfect meal. Who’d have thought of pairing that? Love the addition of wine always 🙂

    • They will be fine, my fresh mushrooms are usually the regular grocery store ones. Let me know how it turns out and what you think.

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