Mushroom ragout recipe

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http://cooking.nytimes.com/recipes/1015198-fresh-and-wild-mushroom-stew?action=click Mushroom Ragout, Recipe Mushroom, City Kitchen, Vegetarian Mains, Mushroom Stew, Melissa Clark, Wild Mushroom, Fall Cooking, Truffle Oil

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy…

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