Mushroom Ragout with Polenta

Serves 4

Ingredients:

For the polenta:

1 cup polenta

1 teaspoon salt

3 tablespoons butter

½ cup shredded Parmigiano-Reggiano cheese  

 

For the Ragù:

1 cup dried mushroom mix (morels, porcini, etc.)

2 tablespoons olive oil 

4 mild Italian sausages 

½ pound fresh mushrooms (cremini, oyster mushroom caps, etc. quartered) 

Salt and freshly ground pepper 

1 thinly sliced large shallot

3 cloves garlic, finely chopped

8 water chestnuts, sliced 1/4 inch thick 

1 cup dry white wine

11/2 tablespoon tomato paste 

1 tablespoon butter 

Fresh parsley and thyme, chopped, for garnish

 

Method:

Bring 5 1/2 cups of water and 1 teaspoon salt to a boil in a large saucepan. 

In a separate bowl use 1 ½ cups of the boiling water to soak the dried mushrooms until softened.

Add polenta slowly into the leftover boiling water, whisking constantly until smooth.

Reduce the heat to low and simmer, whisking often, until polenta starts to thicken. This will take about 5 minutes. Cover and cook for 30 minutes, mixing every so often (when the polenta is very thick switching to a spoon makes it easier). The polenta is done when texture is creamy and the grains are tender.

Remove from heat and stir 3 tablespoons butter into polenta until butter partially melts and then mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. 

 

Rinse and pat dry the soaked mushrooms; reserve the soaking liquid. Remove the skin from the sausages. In a large skillet, heat 1 tablespoon of the oil. Add the sausages and break them up into small bit-sized pieces. Cook until done. Add the fresh mushrooms, season with salt and pepper, and cook until softened. Add the shallot, garlic, and soaked mushrooms then cover and cook for 4 minutes. Add the water chestnuts and add in 1 cup of the mushroom soaking liquid and 1 cup of dry white wine. Simmer for a few minutes until the alcohol from the wine has cooked off. Stir in the tomato paste and season with salt and pepper. Take off the heat, gently mix in the butter and sprinkle with parsley and thyme. Serve over the polenta. 

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