Cookbook Review & Recipe From Heart Of The Artichoke And Other Kitchen Journeys

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For the mushroom ragout

1/4 cup olive oil

1 large onion, finely diced

Salt and pepper

2 pounds wild or cultivated mushrooms, cleaned and sliced

3 garlic cloves, smashed to a paste with a little salt

1 teaspoon finely chopped thyme

2 teaspoons finely chopped sage

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1 tablespoon all-purpose flour

2 cups Porcini Mushroom Broth (recipe follows), hot, or as needed

1 pound long ziti

2 tablespoons olive oil or butter

2 garlic cloves

2 tablespoons chopped parsley

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