Mushroom Ragù

alittleandalot.com

Darci Strickland

1 ounce dried porcini or shiitake mushrooms

1 pound white button, cremini, or portobello mushrooms

⅓ cup (66 grams) + 2 tablespoons (25 grams) extra virgin olive oil, divided

Salt and pepper to taste

1 tablespoon Better than Bouillon Base (see links below for recommended varieties)

½ cup (75 grams) diced shallot or yellow onion

1 tablespoon tomato paste

3 to 4 cloves of garlic, minced

1 tablespoon sumac (or lemon zest)

2 teaspoons ground cumin

½ to 1 ½ teaspoons crushed red pepper flakes, to taste

1 cup (236 ml) dry or off-dry white wine, such as Sauvignon Blanc

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