Recipe: Mushroom Ragu

Foragers can find many varieties of delicious edible wild mushrooms on Martha’s Vineyard. The day we went to Ann’s for dinner, I harvested a crop of chanterelles (both cinnabar chanterelles and yellow chanterelles) that had popped up in my lawn. As there weren’t enough to feed four people, I supplemented them with dried morelles and some hen of the woods we’d found in the woods and dried last fall. Fresh wild mushrooms are often so flavorful that preparing them to their greatest advantage requires nothing more than a frying pan, some butter and olive oil, and a little salt and pepper. Here, no salt was necessary, because there’s salt in the porcini bouillon cube used for rehydrating the added dried mushrooms. A touch of cream mixed in toward the end creates a sauce that pulls together all the varieties of mushroom in this dish.

• Servings: 4

Source: Bluedot Living

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