Mushroom Ragu with Creamy Polenta
Ingredients
FOR THE CREAMY POLENTA
500 gm coarse polenta (cornmeal) 100 gm block of parmesan cheese 100 ml full fat cream 50 gm unsalted butter Salt and pepper to taste 1.5 litre vegetable stock
FOR THE MUSHROOM RAGU
6 Portobello mushrooms, cut into large chunks 12 Swiss brown mushrooms, cut in half lengthways 12 oyster mushrooms, torn in half 1 packet enoki mushrooms dry white wine 1 cup vegetable stock
3 cloves garlic, finely sliced 3 sprigs fresh thyme 1 bunch fresh sage 1 tbsp finely chopped parsley
3 tbsp olive oil Salt and pepper to taste 50 gm unsalted butter 1 leek, white part only, finely diced
Method
FOR THE CREAMY POLENTA
In a large saucepan, over high heat, bring the vegetable stock to a boil. While whisking the stock, pour in the polenta in a slow, steady stream. Turn the heat to medium, cover and cook for 25-30 minutes. Remove the lid, add cream, salt, parmesan, pepper and butter. Check seasoning and keep aside.
FOR THE MUSHROOM RAGU
Heat a large, deep-sided frying pan over medium-low heat. Add olive oil; heat for a minute. Add leek. Cook for 5-7 minutes, without browning. Add garlic; cook for 2 minutes. Turn heat to high, add the Portobello mushrooms and sauté for 2 minutes. Add white wine to deglaze. Cook until the liquid has reduced by half, and then add the vegetable stock. Reduce the heat to medium and cook until the liquid is thick. Add half the butter and chopped parsley. Season with salt and pepper, stir and set aside. Heat a pan with the remaining butter over medium heat. When the butter foams, add Swiss brown and oyster mushrooms. Cook for 4 minutes; add thyme. Toss to coat, season with salt and pepper and set aside to serve. To fry the sage, add 2 tbsp olive oil in a small frying pan. Heat for 3-4 minutes, and then add sage leaves. Fry for 30 seconds, remove and place directly onto a paper towel to absorb excess oil. To assemble, place a large spoonful of the polenta onto the plate. Top with mushroom ragu and pan-fried thyme mushrooms. Spoon over the sauce, top with fried sage leaves and enoki mushrooms.