- 1 oz (about 1 cup) dried mushrooms, preferably porcinis
- 2 tbsps extra virgin olive oil
- 2 shallots or 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
- 1 lb wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
- Salt to taste
- 2 tsps all-purpose flour
- 1/2 cup dry white wine such as sauvignon blanc or pinot grigio
- 2 tsps chopped fresh rosemary or 1 teaspoon dried
- 2 tsps chopped fresh thyme
- Freshly ground pepper
- 2 to 4 tablespoons finely chopped flat-leaf parsley
Pairing Notes: Mushrooms and Pinot noit, truly a match made in food heaven.
Chef's Tip: We made it two days before we ate it treating it like a ratatouille and then served it over polenta. Also you might want to increase the amount of herbs you put in but that is subject to your own taste.
Recipe courtesy of Martha Rose Schulman and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times