Polenta with Wild Mushroom Ragu
Create a show-stopping dish using a unique combination of your preferred mushrooms! In case wild mushrooms are unavailable, cremini or button mushrooms will serve as excellent alternatives. If you plan to serve this at a dinner party or event, you can prepare the ragu up to three days ahead and simply reheat it gently on the stovetop while you prepare the polenta.
Ingredients
FOR RAGU
- 1 oz. dried porcini mushrooms
- 2 tbsp. extra-virgin olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, very thinly sliced
- 2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped
- 1 tbsp. chopped fresh tarragon, plus more for serving
- 2 bay leaves
- 1 1/2 tsp. kosher salt, plus more to taste
- 2 tsp. all-purpose flour
- 1/2 c. red wine
FOR POLENTA
- 4 c. vegetable broth
- 4 c. water
- 2 c. polenta or corn grits
- 3 tbsp. vegan butter
- 1/2 c. nutritional yeast
Instructions
- To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.
- In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes. Add mushrooms, tarragon, bay leaves, and 1/2 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.
- Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and wine and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt to taste.
- To make polenta: Meanwhile, in a large heavy saucepan, bring broth and water to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in vegan butter and nutritional yeast until melted. Serve immediately topped with mushroom ragu. Garnish with chopped tarragon.
Nutrition
Calories: 694kcalCarbohydrates: 78gProtein: 27gFat: 21gSaturated Fat: 11gSodium: 789mgPotassium: 1542mgFiber: 22gSugar: 8gCalcium: 80mgIron: 13mg
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