Any type of mushroom can be used in the ragout, but we prefer crimini, which are flavorful, good sized, and reasonably priced. If you use portobello mushrooms, remove the black gills.

　　

Ingredients

makes about 1 1/2 cups

　　1 pound mushrooms, stems trimmed

　　3/4 cup extra-virgin olive oil

　　1 tablespoon House Herbs (page 233) or other Italian herb blend

　　3/4 cup chopped shallots

　　5 garlic cloves, chopped

　　1/2 cup balsamic vinegar

　　1/2 cup Worcestershire sauce

　　

Step 1

Cut the mushrooms into 3/4-inch pieces.

　　

Step 2

Heat the oil in a large skillet over medium heat. Add the mushrooms, stir until they are fully coated, and sauté them for 3 minutes. Add the herbs, shallots, and garlic. Sauté for 2 more minutes, or until the mushrooms just begin to brown on the edges. Add the vinegar and Worcestershire sauce and reduce the heat to low. Simmer for 25 minutes, or until the sauce begins to look like a syrup. Remove from the heat.

　　

Make Ahead

Step 3

The ragout can be prepared in advance and refrigerated for up to 5 days. Reheat slowly over medium heat before serving.

　　Pure Flavor