Wild Mushroom Ragout

INGREDIENTS

1 cup

dried porcini mushrooms

2 tbsp

olive oil

2 tbsp

butter

medium carrot, finely chopped

1/2

medium onion, finely chopped

celery stalk, finely chopped

garlic cloves, minced

1/2 tsp

red pepper flakes

1 lb

mixed mushrooms (I used a mix of crimini, shiitake, and oyster), sliced or coarsely chopped

1/2 cup

marsala, madeira or dry sherry wine

1/4 cup

tomato paste

1 tbsp

sherry vinegar

salt and pepper,

1 lb

dried rigatoni, prepared according to package instructions

freshly chopped parsley, for serving

shaved parmesan cheese, for topping