Mushroom Shallot Ragout
Ingredients
- 1/2 ounce dried porcini mushrooms (1/2 cup)
- 1/2 cup boiling water
- 1/2 pound large white mushrooms, stemmed and tops cut into eighths
- 1 tablespoon fresh lemon juice
- 3 1/2 tablespoons unsalted butter, 1/2 tablespoon softened
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound chanterelle mushrooms, sliced 1/2 inch thick
- 2 large shallots, thinly sliced
- 1 1/2 cups mushroom broth or water
- 1 tablespoon all-purpose flour
- 1 garlic clove, minced
- 1 teaspoon chopped thyme
- Soft polenta, for serving
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