Porcini Crusted Black Drum with Mushroom & Walnut Ragout - The Local Palate

Ingredients

• ½ onion, small dice
• 2 cloves of garlic, sliced
• ½ carrot, small dice
• ½ leek, small dice
• 1 pound assorted mushrooms (cremini, oyster, beech, shitake, maitake)
• ½ cup assorted dried mushrooms (morels, porcini, black trumpet)
• 1 pint hot water (for soaking dried mushrooms)
• ½ pound walnuts
• 1 tablespoon tomato paste
• ½ cup Madiera, Chicken stock as needed
• 1 teaspoon parsley, minced
• 1 teaspoon fresh thyme, minced
• 1 cup chopped kale, blanched in salt water
• 1 pound mixed mushroom (cremini, button, shitake, oyster)
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 6 cloves garlic, crushed
• 1 tablespoon whole black peppercorn
• 2 sprigs thyme
• 1 bunch parsley
• 1 gallon water
• 2 tablespoons of butter,Kosher salt, to taste,Black pepper, to taste
• 4, 6-ounce portion Black Drum
• 1 tablespoon ground dried porcini mushroom,Kosher salt, to taste,Black pepper, to taste
• 2 tablespoons butter