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MUSHROOM RAGU/POLENTA A LA MARTHA

l oz. dried porcini mushrooms, rinsed udner cold water (or a combination of dried mushrooms)
2 tbsps. olive oil
l small onion finely chopped
2 garlic lcoves minced
l-l/2 lbs. small white button mushrooms halved
s&p
l/2 tsp. dried thyme
l/2 cup dry sherry or red wine
l tbsps. tomato paste
l tsp. balsamic vinegar
Place dried mushrooms in med bowl, add 4 cups warm water. let soak until soft, aob ut 30 mins. Drain in sieve lined with a paper towel, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop. In a l2″ skillet heat oil over med heat. Cook onion stirring often until soft about 5 mins.Add garlic; cook until fragrant, about 30 secs. Add fresh mushrooms; season with s&p. Cover, cook until mushrooms release their juices about l0 mins. (if mushrooms begin to brown add up to l/4 cup water) Uncover; raise heat to high. Cook stirring often until liquid evaporates and mushrooms brown, 5 to 6 mins. Add dried mushrooms, thyme, sherry and tomato paste cook until pan is dry about 2 mins. Stir in reserved liquid. Simmer partially covered until sauce has thickened about 25 mins. Stir in vinegar. Serve over soft polenta. recipe follows.
Soft polenta: in a small bowl whisk together l cup each yellow cornmeal and cold water. n med saucepan bring
3-l/4 cups water, 2 tsp. salt and l/8 tsp. ground pepper to a full rapid boil. Gradually stir in cornmeal mixture. Simmer stirring frequently until mixture is thick, 8 to l0 mins. remove from heat; stir in l cup grated fontina or asiago cheese and 2 tbsps. butter until melted. Serve ragu over polenta. you could also use monterey jack cheese.

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https://recipes.connorbowen.com/recipe/mushroom-ragu-polenta-a-la-martha/