MUSHROOM RAGOUT WITH CREAMY POLENTA

Makes: 6 to 8 entree servings

¾ ounce dried porcini or morels, soaked in 2 ½ cups of boiling water for 30 minutes 2 tablespoons olive oil

1 tablespoon unsalted butter

2 shallots, finely chopped

1 pound portobello mushrooms, black gills removed, or cremini mushrooms, cut into 1 ½-inch slices

1 pound shiitake or other wild mushrooms, cleaned and cut into 1 ½-inch pieces 1 tablespoon tomato paste

2 garlic cloves, minced

½ cup red wine

1 teaspoon soy sauce

2 teaspoons dried tarragon or 2 tablespoons fresh tarragon leaves, chopped 2 tablespoons creme fraiche or heavy cream Salt and freshly ground black pepper

1. Strain dried mushrooms, reserving all the soaking liquid; squeeze mushrooms dry. Cut mushrooms into ¼-inch cubes and set aside.

2. In a large skillet, heat the oil and butter on medium high. Add shallots and saute for about 3 to 5 minutes or until softened. Add the tomato paste and cook for 1 minute. Add the fresh and reserved dried mushrooms and saute for about 8 minutes or until the mushrooms are coated and cooked through, stirring occasionally. Add garlic, wine, reserved mushroom liquid, soy sauce and tarragon and cook for another minute or 5 minutes or until the liquid is reduced by ¼.

3. Add creme fraiche, salt and pepper and mix to combine. Cook another 2 minutes. Taste for seasoning. It should be saucy. Set aside.

Note: The ragout can be prepared up to one day ahead, covered and refrigerated. Bring to room temperature, reheat on medium and taste for seasoning. Spoon over the polenta.