Last year, I stumbled on an interesting and useful reference book (with recipes) called, “How to Pick a Peach,” by Russ Parsons. In the headnote to one of the recipes, Parsons mentions that the French chef, Michel Richard, often adds a pinch of curry powder as a seasoning for mushrooms. As Parsons notes, the curry powder adds a certain complexity to the mushrooms. It’s a great idea which I've used a lot since reading about it. This recipe is a new and improved version of a mushroom ragù I’ve been making for as long as I can remember. I recommend that you use a tiny pinch of "Escoffier's Spices", the recipe for which I've posted here on food52. Or, you can use a "white curry" blend, included below, which is simply a curry powder without the turmeric (as I prefer not to have its bright yellow color in this dish). We like this over polenta (as shown in the photo), or atop pork chops that have been marinated in red wine and herbs before grilling. I use this as the basis for a similar dish in which I braise chicken, and in and on a simple meatloaf (turning some of the ragù into a savory mushroom ketchup). We also like this as a main dish stew, created by adding zucchini and Italian sausage. I've posted several of those recipes here on the food52 site. In the instructions below, I include tips for making this vegetarian. Enjoy!! ;o)

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