MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gay's Wild Mushroom Ragout
 Categories: Mushrooms, Vegetables, Wine, Herbs
      Yield: 4 Servings
 
      4 tb Butter; divided
      3 tb Olive oil; divided
  1 1/2 c  Cubed giant puffball *
      4 c  Sliced fresh boletes *
  1 1/2 c  Sliced fresh lobster
           - mushrooms *
      1 c  Fresh oyster mushrooms
           +=OR=+
      1 oz Dried oyster mushrooms *
      2 oz Dry sun-dried tomatoes; in
           - sm pieces
      1 lg Shallot; about 3 tbminced
      2 cl Garlic; minced
    1/2 c  Dry white wine
      2 tb Soy sauce
      1 tb Sherry vinegar
           Dried thyme & oregano
    1/2 c  Fresh chopped parsley; more
           - to taste
           Salt & fresh ground pepper
 
  Soak sun-dried tomatoes in 1 cup warm water.
  
  In a 4" deep sauté pan melt the butter with the olive
  oil. Add 1/2 of the shallots and garlic and cook 2-3
  minutes but do not brown. Add half the mushrooms and
  stir to coat. Cook, stirring, until the mushrooms
  release their juices and start to reduce in volume.
  Remove to a bowl, then add remaining garlic and shallots
  to the pan and cook briefly. Add remaining mushrooms
  with more olive oil and butter if the pan seems dry.
  Cook as in first batch. Remove to bowl.
  
  Deglaze the pan with the wine. Return the mushrooms to
  the pan, add the remaining seasonings and the tomatoes
  along with their soaking liquid. Add another cup of
  water to make a "stew." Simmer all together about 10
  minutes, until mushrooms are tender and flavors blend.
  
  Serve with polenta or noodles. Also good with roast beef
  or lamb.
  
  * Any mix of fresh or dried wild mushrooms can be
  substituted, but dried mushrooms such as boletes or
  shitakes are best soaked a bit in advance. Add the
  soaking water to the pot instead of water.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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... "I don't care what is written about me so long as it isn't true" D. Parker
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