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Wild Mushroom Ragu

1/2 cup dried porcini mushrooms
1 3/4 cups boiling water
2 Tbs. extra virgin olive oil
1/2 cup minced shallots
4 oz. fresh shiitake mushrooms, stemmed and thinly sliced
1/4 tsp. crushed red pepper
1/2 cup white wine
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can diced tomatoes, drained
1 tsp. dried thyme
Salt to taste
1/4 tsp. black pepper
1 tsp. fresh lemon juice
1/4 cup chopped fresh parsley


Combine porcini with boiling water. Let stand 20 minutes. Drain through fine sieve, reserving liquid. Chop. Heat oil in saucepan over medium heat. Add shallots, shiitakes, porcini and crushed red pepper. Cook over medium-low heat, stirring, 5 minutes, until mushrooms release their juices. Add wine, and cook about 5 minutes, or until almost dry. Add porcini liquid, beans, tomatoes, thyme, salt and pepper. Cover; increase heat to a simmer. Reduce heat to low, and cook, partially covered, 15 minutes. Puree 1 cup sauce, and return to pot. Stir in lemon juice and parsley. Taste for salt. Serve over ravioli, saving leftover sauce for another use.

Source: www.vegetariantimes.com