In a small bowl, cover the dried porcini mushrooms with the cold water. Set aside until the mushrooms are softened (about 30 minutes).
Drain the mushrooms, reserving the soaking liquid, squeeze any remaining water from the mushrooms into the reserved liquid and then strain it and set aside. Coarsely chop the mushrooms and set aside.
In a medium skillet over medium-high heat, heat the oil. Add the shallots and cook until they are softened (about 2 minutes), add the garlic and cook until light brown (about 2-3 minutes), add the fresh mushrooms (your choice of shitake, portabello, cremini or button) and reconstituted mushrooms along with the salt, pepper, thyme, tomatoes, tomato sauce, wine, porcini soaking liquid and porcini powder (if using). Increase the heat to high and bring to a simmer. Reduce the heat to low, cover and simmer until the mushrooms are softened (about 10-15 minutes). If the sauce is too thin, uncover the pan and simmer until the sauce thickens. Remove and discard the Thyme sprigs. Serve immediately.
The Ragout may be prepared, cover and refrigerated overnight. Serve the Mushroom Ragout over rice, alongside polenta or as a topping for pasta or a baked potato.
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6|
|Calories from Fat: 8 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 382mg||13 %|
|Potassium 545.1mg||14 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.8g|
|Protein 3g||4 %|
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Calories per serving: 85
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