Mushroom Ragout W/ Polenta |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found in a recipe book of my grandmother. Ingredients:
1 cup dried mushroom (porcini) |
1/2 cup boiling water |
1 1/2 cups vegetable broth |
1/2 cup yellow cornmeal |
1 tablespoon olive oil |
1/3 cup shallot, sliced |
1 cup mushroom, sliced (exotic) |
4 garlic cloves, minced |
1 (14 1/2 ounce) canned tomatoes, diced |
1/4 teaspoon red pepper flakes |
1/4 cup fresh basil, chopped |
1/2 cup parmesan cheese, grated |
Directions:
1. Soak dried mushrooms in boiling water for 10 minutes.
2. Meanwhile whisk together vegetable broth and cornmeal, in a large microwaveable bowl. Cover with wax paper; microwave at high 4-5 minutes. Whisk well; Cook at high 3-4 minutes or until the polenta is thick. Set aside.
3. Heat oil in large nonstick skillet. Add shallots, cook 3-4 minutes add mushrooms and garlic. Cook another 3-4 minutes, add in tomatoes and pepper flakes. Drain off dried mushrooms add in reconstituted mushrooms a little of their broth. Boil over high, reduce to medium. Simmer uncovered for 5 minutes. Stir in basil.
4. Spoon polenta on to plates and top with mushroom mixture. Sprinkle with cheese.
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