Ragout of Wild Mushrooms over PolentaSummary
DescriptionRecipes like this one are perfect bridge dishes, linking the seasons, from winter to spring. Try ragout as a side dish for a roasted chicken dinner or on its own as a simple supper. For me, a perfect Sunday is spent cooking a double batch of the ragout. Freeze some, and serve the rest over a bowl of the polenta—you’ll feel like you are in the north of
Ingredients
InstructionsFOR THE RAGOUT Trim and wipe-clean the mushrooms—do not wash with water.
Place a large sauté pan (14”) over high heat and add the butter. When foaming, add the herbs, garlic, and shallots. When glassy, add the mushrooms and sauté until cooked through and beginning to brown.
Add the tomato puree and sauté for 60 seconds. Add the
Add the stock and reduce at a simmer by two-thirds.
Season with salt and pepper, add the zest, and remove the rosemary stem.
Serve the ragout spooned-over the polenta.
FOR THE POLENTA Sauté the onions in the oil in a 4 qt. pot over medium heat. When the onions are glassy, add 4 c. of the simmering stock and then the polenta.
Stir and cook for 8–10 minutes, adding stock as needed until polenta has lost its sandy texture when rubbed between thumb and forefinger. Lower heat a few notches. Add the cream and cheese. Stir and cook for 5 more minutes. Add the parsley, season, and serve. |
User loginPollWhat's the most bizarre food you've tried at the state fair? Teriyaki ostrich on a stick 18% Deep-fried twinkie 29% Fried frog's legs 17% Krispy Kreme hamburger 11% Alligator on a stick 25% Total votes: 115
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