Step 1

Rehydrate the mushrooms in 1 cup of stock or water, then agitate to remove grit, remove the mushrooms and coarsely chop, then strain the stock and reserve.

Step 2

Sweat the shallot and garlic in the oil for 2-3 minutes, then add the fresh mushrooms, herbs, salt and pepper and cook until the mushrooms are wilted. Add the rehydrated, dried mushrooms.

Step 3

Add the wine, cook until reduced by half, then add the mushroom liquid, lemon zest and reserved stock and cook for 15 minutes, or until the mushrooms are completely cooked.

Step 4

Discard the lemon zest, cool and store in the fridge.

Step 5

To reheat the ragu and serve by itself, I like to whisk in a little unsalted butter or heavy cream to thicken it slightly and add body, but, it can be nice all by itself, like if you’re serving it alongside a bowl of freshly cooked polenta. To refresh the flavor, hit it with a dash of fresh lemon juice before serving.

Step 6

The ragu will last for 5 days in the fridge and can also be frozen for long term storage.