Mushroom Ragout with Polenta
Ragout gets a vegetarian spin with the addition of meaty mushrooms and fresh parsnips.
Ingredients
Mushroom Ragout
- 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
Polenta
- 5 milk
- 1 cup polenta
- 3/4 cup parmesan
- 1/4 cup hazelnuts
- salt & pepper to taste
Instructions
Mushroom Ragout
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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.
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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.
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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.
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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.
Polenta
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Heat the milk in a large saucepan until simmering. Add polenta and cook according to package instructions.
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Once the polenta is cooked, stir in cheese, salt, and pepper. Taste and adjust seasoning where needed.
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Spoon creamy polenta into the bottom of a bowl. Top with the savory mushroom ragout, parmesan, and chopped hazelnuts.
Enjoy 🙂