Ragout of Fall Mushrooms

3 pounds shiitake mushrooms, stems removed and reserved, caps sliced 1/4 inch thick
½ cup olive oil
10 medium cloves garlic, smashed and peeled
6 medium shallots, minced
2 pounds portobello mushrooms, sliced 1/4 inch thick
3 teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
5 pounds white domestic mushrooms, sliced 1/4 inch thick
2 cups chicken broth
1 teaspoon sherry vinegar
¼ cup fresh thyme leaves
¼ cup minced fresh parsley

Nutritional Information
- Nutritional analysis per serving (12 servings)
  217 calories; 11 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 12 grams protein; 1 milligram cholesterol; 666 milligrams sodium

Fifteen cups

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

1 hour 10 minutes