When the summer is over, and the tomatoes and basil are gone, don’t get sad—the mushrooms are on their way. For this deeply flavorful ragout, be sure to buy an interesting assortment of mushrooms in various colors, sizes, and shapes. You may find the best selection at an Asian market. Polenta, with its slightly coarse texture, act as the perfect vehicle for the earthy mushrooms.
Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
Polenta:
3 cups whole milk
Kosher salt
1 cup polenta
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Ragout:
1/4 cup extra-virgin olive oil
2 pounds assorted mushrooms, such as oyster, cremini, maitake, bunashimeji, and/or king trumpets, trimmed, large mushrooms halved or quartered, blue trumpets chanterelles, porcini
5 large sprigs of fresh thyme
1 large shallot, finely chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
Method
- To make polenta: In large heavy saucepan, bring milk, 3 cups water, and 1 1/2 teaspoons salt to a gentle simmer over medium-high heat. Gradually whisk in polenta and continue to whisk until mixture comes to a boil. Reduce heat to medium-low and simmer gently, whisking often, for about 15 minutes, or until polenta is thickened.
- Reduce heat to low, cover, and continue cooking polenta, stirring often, for about 25 minutes, or until polenta is consistency of loose mashed potatoes and no longer has a starchy taste. Whisk in butter. Season to taste with salt.
- Meanwhile, to make ragout: Heat large deep skillet over medium-high heat. Add olive oil, then add mushrooms and thyme and cook, stirring occasionally but letting mushrooms brown on bottom each time before stirring, for about 15 minutes, or until they are tender.
- Stir in shallots and garlic and cook, stirring often, for about 2 minutes, or until shallots soften. Stir in wine and cook for about 1 minute, or until reduced by half. Add broth and parsley and simmer for about 4 minutes, or until sauce reduces slightly. Remove and discard thyme stems. Season to taste with salt and pepper and stir in butter.
- Divide polenta among four dinner plates, then top with mushroom ragout. Sprinkle with parsley and serve hot.