Double-Mushroom Ragoût

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Fine Cooking

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Ingredients

3/4 cup heavy cream; more for reheating

1/3 cup dry Marsala

1 oz. dried porcini mushrooms (about 1 cup)

20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick

1/3 cup finely chopped shallot

2 Tbs. extra-virgin olive oil

2 Tbs. chopped fresh parsley

Freshly ground black pepper

3 Tbs. unsalted butter

Kosher salt

1 Tbs. coarsely chopped fresh thyme

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