"A ragu by definition employs a long-cooking technique. It could be made with meat or a sturdy vegetable like a mushroom or eggplant. In Italy, intensely flavored sauces like these are used when you want to stretch a small amount of an ingredient to serve a lot of people. The mix of dried and fresh mushrooms, rosemary, tomato paste and wine give this the complexity and intensity you need to dress all that polenta." Print Marsala Porcini Mushroom Sauce Over Creamy Polenta Rating 5.0 from 1 reviews Ingredients ½ ounce dried porcini mushrooms (about ½ cup loosely packed pieces), soaked in 1½ cups warm water for at least 30 minutes or overnight 3 sprigs fresh thyme 1 sprig fresh rosemary 1 large sprig fresh sage ¼ cup Extra Virgin Olive Oil 5 tablespoons butter 6 shallots, finely chopped (1 cup) 1 onion, finely chopped Coarse … Read More . . .