Wild Mushroom and Roasted Vegetable Ragout

Crafted by Chef Colt Patin of the Louisiana Culinary Institute to accompany Roasted Cornish Game Hen and Chicken Wild Dirty Rice. Read about the art that inspired Chef Colt's dish here.

Ingredients

• 1 oz. dried wild mushrooms
• 1 cup chicken stock / broth
• 4 oz. turkey bacon, cut into 1/2-inch pieces
• 1/2 lb. assorted fresh mushrooms, sliced (about 1 + 1/2 cups)
• 4 tbsp. extra-virgin olive oil
• 4 medium garlic cloves, peeled and sliced thin
• 1 tbsp. tomato paste
• 2 tsp. minced fresh rosemary leaves
• 1 (14.5-ounce) can diced tomatoes
• Kosher salt and black pepper 
• 1 lb. assorted vegetables, roasted 

Method

1. Place dried mushrooms and broth in small microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power 1 minute, until broth is steaming. Let stand until mushrooms soften, about 10 minutes.
2. Lift mushrooms from broth with fork and chop the really large pieces. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
3. Heat bacon in 12-inch skillet over medium heat; cook, stirring occasionally, until rendered and crisp, 7 to 10 minutes. Add the fresh and rehydrated mushrooms, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes.
4. Add reserved chicken stock, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes.
5. Season with salt and pepper to taste. Add the roasted vegetables to the sauce and it is ready to serve.