Mushroom Ragout

Ingredients

• 2 tablespoons dried porcini mushrooms
• 3 tablespoons extra-virgin olive oil
• 1 small carrot, diced
• 1/2 celery stalk, diced
• 1 medium shallot, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon finely chopped fresh rosemary leaves
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 2 cups crushed canned tomatoes with juice (about one 28-ounce can)
• 1 teaspoon kosher salt, plus more to taste
• 1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices
• 1 tablespoon unsalted butter
• Freshly ground black pepper
• Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread.

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