“This is a recipe that you can make all year-round. Try it with morel or portabella mushrooms in the spring, or chanterelles in the summer. In the fall and winter use wild porcinis and black trumpets, or check out your local farms to see what variety of cultivated mushrooms they offer.”
Heat 2 tablespoons oil in a large deep pan over medium heat. Add the onion, garlic, and thyme and sweat the onion until it is soft but not browned, 4 to 5 minutes. Add the mushrooms and cook until they release some of their liquid and shrink a little, about 5 minutes. Pour in the wine and cook until the wine evaporates, 1 to 2 minutes. Pour in the stock and bring the mixture to a simmer. Adjust the heat so that the mixture simmers gently, and then simmer to blend the flavors. 15 to 20 minutes. Taste the ragu, adding salt and pepper until it tastes good to you. Garnish with Parmesan.