Wild Mushroom Ragout

Wild Mushroom Ragout

3 tablespoons butter
1 tablespoon finely chopped garlic
4 large shallots, thinly sliced
1 cup chanterelle, hedgehog, or lobster mushrooms>1 cup small fresh shiitake
caps
1 cup quartered cremini or button mushrooms
1/2 cup soaked Chinese dried black mushrooms, soaked in a small  bowl; of
warm water to soften, about 20 minutes, stemmed and  quartered
Salt and freshly ground black pepper
1/2 cup dried red wine
1/2 cup Chicken stock or low-sodium canned broth
1/2 cup veal demi-glace, or 1.2 cup chicken stock mixed with 1  tablespoon
soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme, or 1/2 teaspoon  dried

Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of  the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and saute, stirring, until soft, 3 to 5 minutes. Add all the mushrooms and saute until soft, 8 to 10 minutes. Season with salt and pepper.

Add the wine, stir, and cook until the wine is reduced by half,  about 5
minutes. Add the stock, demi-glace, dark soy sauce, and thyme, and  simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings.

Yield: 4 servings

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