Mushroom Ragù

Ingredients

• 3 cups cold water
• 1 4/5 ounces dried porcini mushrooms (such as Borgo Val di Taro)
• 1 pound fresh wild mushrooms (such as hen-of-the-woods, chanterelles, black trumpet, porcini, and/or hedgehog)
• 3 tablespoons unsalted cultured butter, divided
• 0.75 cup finely diced yellow onion
• 1 garlic clove, minced
• 1.5 teaspoons fine sea salt (such as Trapani Sale di Gucciardo), divided
• 0.5 teaspoon black pepper, divided
• 0.5 cup (4 oucne) dry white wine
• 1 (3-inch) Parmesan cheese rind
• 1 cup finely chopped fresh flat-leaf parsley

Steps

1. Pour 3 cups cold water over dried porcini in a medium bowl; let soak 30 minutes. While porcini soak, wipe wild mushrooms with a damp paper towel to remove grit. Coarsely chop wild mushrooms. Strain porcini, reserving soaking liquid. Set aside.
2. Melt 2 tablespoons butter in a large skillet over medium-low. Add onion, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 10 minutes. Add wild mushrooms, remaining 1 tablespoon butter, and remaining 1 teaspoon sea salt. Increase heat to medium-high; cook, stirring occasionally, until softened, about 5 minutes. Add strained porcini and remaining 1/4 teaspoon black pepper, and stir to combine. Add wine; cook, stirring often, until wine is reduced by half, about 3 minutes. Add porcini soaking liquid and Parmesan rind. Gently simmer over medium-high, stirring occasionally, until mushrooms are tender and liquid is mostly reduced, about 20 minutes. Taste and adjust seasoning as needed. Remove from heat; let cool 5 minutes. Remove Parmesan rind. Stir in chopped parsley.