Mushroom Ragu | America's Test Kitchen

Ingredients

• 1 pound portobello mushroom caps, gills removed, halved, and sliced ½ inch thick
• 18 ounces chanterelle mushrooms, trimmed and halved if small or quartered if large
• 2 tablespoons unsalted butter
• 1 onion, chopped fine
• ½ ounce dried porcini mushrooms, rinsed and minced
• Salt and pepper
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• ½ cup dry red wine
• 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped
• 2 tablespoons minced fresh parsley
• 1 recipe recipe