Mushroom Ragù

Like the roast carrots, the ragù is part of a recipe that I didn't want to make since it's not naturally gluten free. I plan on trying the gnocchi with gluten free flour in the next couple weeks. 

It's good solid mushroom sauce that has a nice hearty, almost meaty vibe. If you have any sage, don't be shy about throwing that in. As usual, I substitute olive oil for the butter.

2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 1/2 pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large 
Salt
Freshly ground pepper
2 shallots, minced
2 garlic cloves, minced
1 teaspoon finely chopped thyme
1/2 cup dry white wine
1/4 cup chicken stock

In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme and cook until fragrant, about 3 minutes. Transfer to a bowl. In the skillet, melt the remaining 1 tablespoon of butter in the remaining 2 tablespoons of oil and repeat with the remaining mushrooms, shallots, garlic and thyme. Return all of the mushrooms to the skillet. Stir in the wine and cook until nearly evaporated, about 2 minutes. Add the chicken stock and season the ragù with salt and pepper; keep warm over low heat.