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Heirloom Winter Squash and Wild Mushroom Ragout

By Amy Topel

Serves 4 to 6

Ingredients

1/2 ounce dried porcini or shiitake mushrooms
3/4 cup hot water
3 tablespoons olive oil
1 1/2 pounds winter squash, cut into 1/4-inch dice
1/2 cup water
1/2 pound mixed wild mushrooms, cut into bite-sized pieces
2 cups sliced leeks
5 cloves garlic, sliced
3/4 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon sherry vinegar
2 tablespoons fresh marjoram leaves

Method

Soak dried mushrooms in hot water for at least 30 minutes. Remove mushrooms from water, lightly chop and set soaking water aside. Heat olive oil in a Dutch oven. Add squash and 1/2 cup water and cook, covered, over medium heat, stirring occasionally for 7 minutes.

Add all the mushrooms, leeks, garlic and mushroom broth. Season with salt and pepper, cover and cook over medium heat, stirring occasionally, for 7 minutes. Stir in sherry vinegar and marjoram and cook uncovered for 5 minutes. Taste, adjust seasonings and serve over a wild rice pilaf.

Tips

This dish works well when other root vegetables, such as turnips, rutabagas, brussels sprouts or hearty greens, are added in. Let the selection at the farmer's market be your guide. Wild mushrooms can also be found at www.earthy.com. For more info, see www.slowfoodusa.org.