Mushroom Ragu - olive oil

Method

• Put the oil and butter in a large saucepan over medium heat.
• When the butter melts, add the shallots and 1/4 teaspoon salt; stir well.
• Cook until theyre shiny and wilted, but dont 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!