I have a passion for Mushrooms, and there is a vendor at St Jacob’s that has the most amazing selection of mushrooms.
I always get the mixed bag for $10.00 and then come home and make Mushroom Ragout. Usually I serve it on Pappardelle Pasta… but this time I wanted to steer away from “Wheat” and try Polenta.
What began as a simple Facebook post – erupted on my FRIENDS page with requests for the recipe!
Mushroom Ragout
Ingredients:
- 1 white onion finely diced (half for ragout and half for polenta)
- 1/3 cup butter
- Mushrooms chopped
- 1 carrot diced
- Mushroom stock (or beef) 1 carton
- 1 tbsp tomato paste
- Marsala wine ( I looked up alcohol free substitution)
- If you want to avoid the alcohol – Use 1/4 cup white grape juice, 2 tbsp Sherry vinegar, 1 tbsp no alcoholic vanilla extract
- 1/3 cup light cream
- Green onions
- Shaved parmesan
Polenta Ingredients
- Polenta
- White onion
- 1 cup corn meal
- 2 cups water 1 cup stock together
- 1/3 cup butter
- 1/8 cup Grated gruyere (not smoked)
- 1/8 cup Grated parm
- 1/8 cup Grated fontana
Method:
Butter, onion and carrots sauted…salt and pepper to taste. Once onions are softened… add mushrooms ..
Give mushrooms about 2 minutes then add some stock.. like 1/3 cup. Gently stir. Let it reduce… after about 10 minutes on lower heat add Marsala wine (or the substitutes) this step is key to the flavour… the richness of the Marsala adds a caramelized depth to the earthy taste of the mushrooms.. it is the most important piece… for the flavour…
Keeping sautéing the mushrooms and keep adding stock. Add the tomato paste.. it start to make the stock thicker… and adds another layer
The mushrooms should have a broken down look that is rich… totally time for this is about 25 minutes…
In a separate pot…
Butter and onions sautéed. Once onions are softened, add the stock water mixture.
Bring to a boil, reduce to medium heat and drop corn meal into the pot, and begin to whisk.
You will find it become a thick consistency, fluffy … remove from heat – and toss in the cheeses and mix.
Place the polenta in a bowl and pour ragout over…
Enjoy
