Mushroom Ragù

1. Sauté the Aromatics

Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the finely diced yellow onion, carrot, and celery, along with a pinch of salt. Sauté these vegetables gently, stirring often, until they are tender but not browned.

2. Incorporate Herbs

Introduce the thyme leaves, chopped parsley, and a bay leaf to the skillet. Stir them into the vegetables, cooking for about a minute until the herbs are slightly wilted and their fragrant oils blend into the mix.

3. Add Tomatoes

Add the diced tomatoes to the skillet and cook for five minutes, allowing their acidity to balance the sweetness of the vegetables.

4. Brown the Mushrooms

In a separate pan, heat a little olive oil and butter together. Sauté the mixed mushrooms until they are tender and beautifully browned, enhancing their natural umami.

5. Combine and Simmer

Transfer the browned mushrooms to a cutting board and chop them as needed. Combine the chopped mushrooms with the sautéed vegetables and herbs in the large skillet. Mix everything briefly to ensure even distribution of flavors. Pour in half a cup of cream or crème fraîche and a cup of water or chicken broth. Bring the mixture to a gentle simmer and let it cook for 15 minutes.