Cozy up to mushroom ragout with creamy polenta
I was dreaming of a cozy dish of soft polenta, but I wondered: What to top it with? I sensed that mushroom ragout would be a harmonious match.
Look for a mixture of fresh mushrooms, such as portobello or cremini and shiitake, and add in some dried porcini. The soaking liquid from the dried mushrooms adds a rich layer of flavor to the ragout. And a touch of soy sauce brings out an umami essence.
The polenta should be prepared just before serving so it keeps its creamy consistency. It’s so much
easier with instant polenta and only takes a few minutes to put together.
MUSHROOM RAGOUT WITH CREAMY POLENTA
Makes: 6 to 8 entree servings
¾ ounce dried porcini or morels, soaked in 2 ½ cups of boiling water for 30 minutes 2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, finely chopped
1 pound portobello mushrooms, black gills removed, or cremini mushrooms, cut into 1 ½-inch slices
1 pound shiitake or other wild mushrooms, cleaned and cut into 1 ½-inch pieces 1 tablespoon tomato paste
2 garlic cloves, minced
½ cup red wine
1 teaspoon soy sauce
2 teaspoons dried tarragon or 2 tablespoons fresh tarragon leaves, chopped 2 tablespoons creme fraiche or heavy cream Salt and freshly ground black pepper
CREAMY POLENTA
Makes: enough for 6 to 8 portions of ragout 1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
½ teaspoon salt
7 cups chicken stock
1 cup fresh or frozen corn kernels
2 cups instant polenta
⅓ cup freshly grated Asiago or Parmesan cheese
½ cup finely diced fontina cheese
Parsley sprigs for garnish
1. In a deep large nonstick saucepan over
DIANE ROSSEN WORTHINGTON/TNS
And you can halve this recipe if you are serving just a few people.
1. Strain dried mushrooms, reserving all the soaking liquid; squeeze mushrooms dry. Cut mushrooms into ¼-inch cubes and set aside.
2. In a large skillet, heat the oil and butter on medium high. Add shallots and saute for about 3 to 5 minutes or until softened. Add the tomato paste and cook for 1 minute. Add the fresh and reserved dried mushrooms and saute for about 8 minutes or until the mushrooms are coated and cooked through, stirring occasionally. Add garlic, wine, reserved mushroom liquid, soy sauce and tarragon and cook for another minute or 5 minutes or until the liquid is reduced by ¼.
3. Add creme fraiche, salt and pepper and mix to combine. Cook another 2 minutes. Taste for seasoning. It should be saucy. Set aside.
Note: The ragout can be prepared up to one day ahead, covered and refrigerated. Bring to room temperature, reheat on medium and taste for seasoning. Spoon over the polenta.
medium heat, heat oil, add onion, and saute for 5 minutes or until softened. Add garlic and saute for 1 minute; do not brown it. Add salt and stock and bring to rolling boil. Add corn. In a thin stream, slowly add polenta, stirring constantly with a wooden spoon.
2. Lower the heat and continue cooking for about 3 to 5 minutes, stirring constantly to be sure it doesn’t stick, until it is smooth and stiff. Stir in the Asiago or Parmesan and fontina cheese and stir well to blend.
3. To serve: Divide the polenta among 6 to 8 shallow bowls, making an indentation in the polenta. Spoon some mushroom ragout sauce on top and garnish with parsley.