Using locally harvested wild mushrooms – like morels, chanterelles, and boletes – along with ones that have been commercially grown adds an extra layer of depth and richness to this mushroom ragú
• Olive oil
• One large onion, diced
• One large carrot, diced
• Two celery stalks, diced
• Six sprigs of thyme
• Six sprigs of parsley
• One bay leaf
• ½ cup diced tomatoes
• Two pounds mushrooms
• ½ cup cream
• One cup chicken broth
1. Sautee the onion, carrot and celery in about two tablespoons of olive oil until the onions are translucent and the carrots are no longer crunchy.
2. Add the thyme, parsley, bay leaf, and the tomatoes to the pan.
3. Cook the vegetables for about five minutes then remove from the pan and place in a warm bowl.
4. Carefully wash the mushrooms and add to the pan with some butter and olive oil. Sautee until their color darkens and they get soft – being careful not to breathe in the vapors if you are using wild morels.
5. Add the chicken broth (you can use water instead for a vegetarian meal) and cream to the pan and let simmer together for about 15 minutes. You want some liquid in the sauce but not a lot.