this freezes beautifully.
1 cup dried porcini mushrooms
2 tablespoons olive oil
2 tablespoons butter
1 medium carrot, finely chopped
1/2 medium onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, minced
1/2 teaspoons red pepper flakes
1 pound mixed mushrooms
mix of crimini, shiitake, oyster, sliced or coarsely chopped
1/2 cup marsala, madeira or dry sherry wine
1/4 cup tomato paste
1 tablespoon sherry vinegar
salt and pepper, to taste
pasta or polenta
freshly chopped parsley, for serving
shaved parmesan cheese, for topping
Pour 1 1/2 cups near-boiling water over porcini mushrooms and let steep for 20 to 30 minute or until softened. Strain, reserving liquid, and finely chop mushrooms. Set aside.
In a large stock pot or dutch oven set over medium-high heat, heat olive oil and butter until melted and sputtering. Add onion, carrot and celery and cook for 5 minutes until starting to soften. Season with a generous pinch of salt and pepper. Add garlic and red pepper flakes and sauté for 3 to 5 minutes until fragrant.
Add mushrooms and cook, stirring occasionally, until mushrooms have cooked down to less than half their original volume and turned a rich golden brown, about 15 to 20 minutes.
Add wine, tomato paste, and 1 cup of reserved mushroom steeping liquid and cook until liquid is saucy and velvety in texture, about 10 minutes more. Feel free to add additional mushroom liquid or pasta water as desired to achieve a looser consistency.
Stir in sherry vinegar, and season to taste with salt and pepper.
Serve over pasta (or other base of your choice) and top with chopped parsley and shaved parmesan, as desired.