Wild Mushroom Ragout

Pasta with mushroom ragu is one of my favorite dishes and this is one of several versions I've tried. And it's fine although not my favorite. There is quite a bit of liquid in this recipe and it took a while for the liquid to reduce enough to move from a soupy to a sauce-like consistency.

I was only able to find fresh cremini and shiitakes qnd I'd like to try this recipe again with a greater varierty of mushrooms.

The recipe also uses dried porcini and this recipe includes a step I've never seen in any other mushroom ragu recipe -- after soaking the dried porcini in hot water, you squeeze the porcinis to get rid of excess water, then put them in a mini-food processor long with some of the soaking liquid, and process it until you get a paste. I did this but I would not say that what resulted was a paste. This is then added to the sauteed mushrooms along with the rest of the soaking liquid, and a cuo of chick stock.In the past I have just finely chopped the soaked porcinis and the paste approach didn't seem to make much difference --flavor or texture-wise in my opinion