Wild Mushroom Ragoût

Ingredients

• Kosher salt and freshly ground black pepper
• 1 Tbs. soy sauce
• Fresh lemon juice to taste (optional)
• 2 Tbs. Cognac or brandy
• 1 tsp. chopped fresh thyme
• ¼ cup thinly sliced fresh chives
• 1 Tbs. heavy cream or unsalted butter
• + 4 more ingredients
• • 2 Tbs. unsalted butter
  • ½ oz. dried shiitakes (¹/₃ cup; 5 medium caps)
  • 2 large shallots, minced (about ½ cup)
  • 1 oz. mixed dried mushrooms (like chanterelles, porcini, morels, and oyster; about 1-¼ cups)

Put the mushrooms in a medium heatproof bowl. Pour in 2 cups boiling water and weight down the mushrooms with a small plate so they are submerged. Soak until they're plumped and softened, about 20 min. Use a slotted spoon to transfer the mushrooms to a cutting board, squeezing any excess liquid f...

View full recipe at Fine Cooking