Mushroom Ragu

Put the oil and butter in a large saucepan over medium heat. When the butter melts, add the shallots and ¼ teaspoon salt; stir well. Cook until they’re shiny and wilted, but don’t let them brown!

Pour all of the mushrooms into the pan and toss them. Sprinkle the remaining salt, drop in the thyme and rosemary, raise the heat a little and cover the pan. Cook covered for about 3 minutes.

Uncover and continue to cook over faily high heat, stirring for around 5 minutes. When the pan is dry and the mushrooms begin to brown, drop in the tomato paste and mix it in with the mushrooms.

When everything is sizzling, pour the Marsala all over. Stir as the wine thickens and evaporates. Pour in vegetable stock. Bring to a boil. Lower the heat and cover the pan. Cook for about 20 minutes, occassionally stirring and adding stock to keep the mushrooms covered in liquid.

Uncover the pan and cook for another 20 minutes, adding stock as needed. When the mushrooms are tender and sauce is relatively thick, take the herbs out. Serve over some nice fresh pasta. Buon appetito!