By Josh Buckwald
- 4oz pancetta, diced
- 8oz cremini mushrooms
- 4oz maitake mushrooms
- 2oz oyster mushrooms
- 1oz dried porcini mushrooms
- ½ cup white wine
- 2 shallots, diced
- 1 stalk celery, diced
- 4 cloves garlic, sliced thin
- 2 guajillo chiles, stemmed and seeded
- 3 bay leaves, whole
- 1 bunch mint, chopped
- 6 tbsp butter
- Kosher salt and black pepper to taste
- Submerge the dried porcinis in just enough hot water to cover them. Let soak for 10–15 minutes until they’re plump with liquid. Roughly chop them and reserve the liquid to use later on.
- Roughly chop the cremini mushrooms and pulse in a food processor until crumbled and chopped into ⅛” pieces. Make sure the mushrooms are dry when you pulse them.
- Using your hands, break up the maitake and oyster mushrooms into large pieces.
- In a cast iron, or other large heavy skillet, heat 3 tbsp of the butter over medium high heat. When the butter starts to froth, add the maitake and oyster mushroom chunks. Season with a large pinch of salt and cook until heavily browned, about 5–6 minutes. Remove from heat and set aside.
- In a large saucepan, add the pancetta and the rest of the butter and render the pancetta’s fat over medium low heat. When the pancetta is starting to brown slightly, add the porcini mushrooms, shallots, celery and garlic. Add a pinch of salt and cook until the shallots and celery are soft and translucent.
- Add white wine, porcini mushroom liquid, bay leaves, and guajillo chiles, as well as the seared maitake and oyster mushrooms. Reduce over low heat until the ragu is thick and most of the liquid has evaporated, about 15–20 minutes.
- Remove from heat and add mint. Season with salt and pepper (maybe even a little more butter, if you’re feeling it) until it tastes good to you. Toss with your favorite pasta and serve.