Fw: Cuisine at home Weekly Recipe: Mushroom Ragu with Soft Polenta

[Guest guest]

Mushroom Ragu

-

CuisineRecipes.com

Linda Panter

Monday, February 26, 2007 2:00 PM

Cuisine at home Weekly Recipe: Mushroom Ragu with Soft Polenta

 

 

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Mushroom Ragu with Soft Polenta

 

 

 

 

 

Makes: About 2 Cups Ragu and 2 Cups Polenta

Total Time: About 40 Minutes

 

For the Ragù -

Saute in 2 T. Olive Oil:

1/4 cup shallots, sliced

1 lb. assorted mushrooms, sliced or quartered (4 cups)

 

Add; Finish with:

3/4 cup tomatoes, diced

1/2 cup vegetable broth

1/4 cup dry sherry or Madeira

2 t. balsamic vinegar

1 t. tomato paste

1 T. chopped fresh parsley

1 t. minced fresh thyme

Salt and pepper to taste

 

For the Polenta -

Bring to a Boil; Whisk in:

1 cup vegetable broth

1 cup heavy cream

1/2 t. kosher salt

1/4 t. ground nutmeg

Pinch of white pepper

1/2 cup yellow cornmeal

2 T. cream cheese, cubed (1 oz.)

2 T. Parmesan cheese, grated

 

 

 

 

 

 

 

 

 

 

Traditional ragu sauce is meat-based, but mushrooms make a great

stand-in for a vegetarian version. They've got a " meaty " quality, but don't need

the long, slow simmering that a meat ragu requires.

 

Saute shallots for the ragù 1 T. oil in a large saute pan over

medium heat until soft. Increase heat to high, add half the mushrooms, and saute

until browned; remove from pan. Saute mushrooms in batches so they brown well.

Resist stirring them too much?the longer the contact with the pan, the better

the browning. Add additional tablespoon of oil to the pan and saute remaining

mushrooms, then return the reserved mushrooms to the pan.

 

Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce

heat to low and simmer for 15 minutes. Finish with herbs and seasonings. While

the ragù simmers, make the polenta: Whisk cornmeal into boiling liquid, then

cook gently.

 

Bring broth, cream, and seasonings to a boil for the polenta

in a saucepan. Whisk in cornmeal; reduce heat to low and simmer 5 minutes,

stirring often. Fold in cheeses before serving.

 

 

Use a mix of crimini, shiitake, and button mushrooms.

Portobellos turn the sauce black so avoid them here.

 

 

 

Online version of this recipe.

 

A complete version of this recipe appears in Cuisine at home

Issue 50 contained in Spiralbound Volume 9, available at

www.CuisineAtHomeStore.com

 

 

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[Guest guest]

This looks really special, Linda! Have you had a chance to try it yet?

 

And I must have a look at those links!

 

Thanks - I'll look forward to hearing how it was and, what I'd like to

know, is if you made it exactly as given or made any little changes

to make it the way you like things to taste. (With me, for eg., I almost

always jazz up the seasonings a big LOL)

 

Love, Pat

[Guest guest]

No, I just got that mailing this morning. It's really worth signing up for,

some excellent things come from it.

 

On 2/26/07, Pat <drpatsant wrote:

>

> This looks really special, Linda! Have you had a chance to try it yet?

>

> And I must have a look at those links!

>

> Thanks - I'll look forward to hearing how it was and, what I'd like to

> know, is if you made it exactly as given or made any little changes

> to make it the way you like things to taste. (With me, for eg., I almost

> always jazz up the seasonings a big LOL)

>

> Love, Pat

>

 

[Guest guest]

> No, I just got that mailing this morning. It's really worth signing up for,

> some excellent things come from it.

 

OK, thanks! Yes, I had a look at their site - and a recipe a week seems like

a good idea. I

find, however, that I am reluctant these days to give extra attention to

non-vegetarian

sites and prefer to support the ones which don't encourage eating me*t - but

that's just

me *shrug*

 

The recipe you included in your promotion of the site did indeed look good, so

if anyone

tries it PLEASE let me know! We request and file only tried-and-true recipes on

the group,

so it really matters to know if someone here has tried it. (I could try it

myself - but I'd have

to change it quite a bit to suit my eating pattern and it wouldn't be the same

thing at all,

I'm afraid. What a bore, eh?)

 

Hugs, Pat