Mushrooms, Ragout of Fall

Cover shitake stems w 5 c water in medium saucepan and bring to boil. Simmer for 20 min. Strain through sieve lined w damp cloth. Discard stems and reserve broth for future use. Warm oil in large casserole over medium heat. Add garlic and toss. Add shallots, reduce heat to low and cook, stirring frequently, until shallots are soft, about 5 min. Add portobellos, 1 tsp salt and a few grinds of pepper, toss and cook for 3 min, stirring occasionally. Add sliced shitake caps, 1 tsp salt and more pepper; toss, cover and cook 5 min. Add white mushrooms, 1 tsp salt and more pepper; toss, cover and cook for 5 min more. Add chicken broth and simmer 15 min. Add vinegar and adjust salt and pepper. Add thyme and parsley and cook over medium heat for 10 min, until mushrooms are tender and most of the liquid has been absorbed. Serve alone or over pasta.

Mushrooms, Shitake 3 lb, stems removed and reserved
Olive Oil 0.5 c
Garlic 10 cloves, mashed
Shallot 6 minced
Mushrooms, Portobello 2 lb, sliced
Salt 3 tsp Kosher
Mushrooms 5 lb white, sliced
Stock 2 c chicken
Vinegar 1 tsp sherry
Thyme 0.25 c fresh
Parsley 0.25 c fresh