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Mushroom Ragoût Perfect for a cold day, this ragoût, or stew, combines intense, dried porcinis with your choice of fresh mushrooms, while tomatoes and cloves add sweetness and warmth. Serve over garlic toasts, pasta, or polenta. Let your imagination be your guide in choosing fresh mushrooms. Consider shiitake, chanterelles, and oyster mushrooms, or whatever else is available fresh at your local market.   Base SKU: 1415 Cuisine: Italian Prep Time: 30 Minutes Cooking Time: 30 Minutes Yield: 6 Servings Source: myEthnicWorld

Ingredients:- Click "View all recipe products" to see all recipe products. 1 dash(es) Cloves, ground 1 teaspoon(s) Garlic, minced 1/2 teaspoon(s) Thyme, dried 1 ounce(s) Porcini mushrooms, dried 2 pound(s) Mushrooms, fresh, assorted varieties, trimmed and slicedand sliced 1/2 cup(s) Onion, finely diced to taste Black pepper, freshly ground

Instructions:

1. Soak the porcini mushrooms in a small bowl of warm water. After 20 minutes, remove and rinse under cold water. Strain the soaking liquid and reserve. 2. Combine the olive oil and onion in a medium saucepan. Cook over low heat until the onion is tender. 3. Add the garlic, thyme, and cloves, cooking a few minutes more. Add all the mushrooms, raise the heat to medium, and sauté the mushrooms until they wilt, stirring often. 4. Season with salt and pepper to taste. Add the tomatoes and the reserved porcini soaking liquid. 5. Simmer, partly covered, over medium-low heat for about 20 minutes, or until the juices thicken.