Mushroom Ragu | TASTE

Ingredients

• 8 tbsp unsalted butter
• 4 tbsp extra-virgin olive oil
• 3 celery stalks, finely chopped
• 2 md carrots, finely chopped
• 1 yellow onion, finely chopped
• 1 lg or 2 small leeks, thinly sliced and well washed
• 10 garlic cloves, smashed and peeled
• ¼ tsp Himalayan pink salt, plus more to taste
• ¼ tsp coarsely ground black pepper
• 2 tbsp colatura di alici (or fish sauce, such as Red Boat)
• 2 lb mixed fresh mushrooms (such as maitake, shiitake, and oyster), trimmed and chopped extra fine
• ⅓ c porcini powder
• 1 c dry white wine
• 2 c mushroom broth or vegetable stock
• 2 28-ounce cans whole plum tomatoes, buzzed to a puree
• 1 c heavy cream
• 1 c whole milk
• 5 fresh oregano sprigs, leaves only (or 1 tablespoon dried oregano, preferably Sicilian)
• 2 tbsp nutritional yeast
• ½ dried red chile, such as chile de árbol