Mushroom Ragout with Polenta
Ragout gets a vegetarian spin with the addition of meaty mushrooms and fresh parsnips.
- 2 tbsp olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 sprig thyme
- 1 medium parsnip 7 oz., finely chopped
- wild mushrooms 12 oz.
- 1 tbsp miso
- 1 tbsp tomato paste
- 1 tsp cornstarch
- 1/4 red wine
- 3 cups water or veggie broth
- salt and pepper
- 5 milk
- 1 cup polenta
- 3/4 cup parmesan
- 1/4 cup hazelnuts
- salt & pepper to taste
Heat 1 tbsp oil in a large, heavy-bottomed pan. Add onion and saute for 2-3 or until onion is tender. Add garlic and thyme, cooking for 1 more minute until garlic is fragrant.
Throw your parsnips into the mix and cook for 3-5 minutes. Then add the mushrooms and 1 more tbsp oil. Cook until the mushrooms are browned and have released much of their liquid.
Add tomato paste and miso to the pan, stirring to coat everything. Cook until the tomato paste caramelizes then add the cornstarch and stir well.
Finally, pour in the wine and use this liquid to scrape the crispy bits from the bottom of the pan. Add water and cook for 10-12 minutes.
Heat the milk in a large saucepan until simmering. Add polenta and cook according to package instructions.
Once the polenta is cooked, stir in cheese, salt, and pepper. Taste and adjust seasoning where needed.
Spoon creamy polenta into the bottom of a bowl. Top with the savory mushroom ragout, parmesan, and chopped hazelnuts.