Sauteed Mushroom Ragu

1 pound mushrooms, cleaned and cut into strips

2 ounces olive oil

1 onion, minced

2 cloves garlic, minced

salt and pepper

1/2 stick unsalted butter

1/4 cup thyme, picked from stems


Get a large sauté pan very hot over high heat on the stovetop. Add oil and wait until it begins to smoke. Add mushrooms and toss to coat in oil. Cook for five minutes over high heat, stirring to get even color on them. Add onions, garlic and salt and cook for another 30 seconds; remove from heat and stir in butter and thyme. Serve over your favorite medium: polenta, pasta or eggs.

Roasted Mushrooms with Cherry Tomatoes and Basil

2 pounds mushrooms, left whole or cut into 1-inch pieces

olive oil

salt and pepper

2 pints cherry tomatoes

3 cups loosely packed basil leaves, washed and dried


Preheat your oven to 400 degrees. In a large mixing bowl combine mushrooms and tomatoes and season generously with salt and pepper, tossing with olive oil to coat them. Put in a large, heavy-bottomed baking pan and place into the upper portion of your oven. Cook for 20 minutes, remove from oven and toss to evenly distribute juices. Repeat two more times, cooking the mushrooms and tomatoes for a total of about an hour. Remove from oven and combine with basil leaves in mixing bowl, tossing well; check for seasoning and serve hot or cold.