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  1. Meals & Cooking
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  3. Polenta with Wild Mushroom Ragu

Polenta with Wild Mushroom Ragu

By Gabriella VigoreauxPublished: Aug 23, 2021
Star FillStar FillStar FillStarStar
3
1 Rating
mushroom ragu
Emily Hlavac Green
Yields:
4 serving(s)
Total Time:
1 hr 35 mins
Cal/Serv:
694
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Make this showstopper with a custom blend of your favorite funghi! If wild mushrooms are not accessible, creminis or button mushrooms would also work perfectly. If serving for a dinner party or event, the ragu can be made up to three days in advance; just reheat gently on the stovetop while you make the polenta.

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Ingredients

FOR RAGU

  • 1 oz.

    dried porcini mushrooms

  • 2 Tbsp.

    extra-virgin olive oil

  • 2

    shallots, finely chopped

  • 2

    garlic cloves, very thinly sliced

  • 2 lb.

    mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped

  • 1 Tbsp.

    chopped fresh tarragon, plus more for serving

  • 2

    bay leaves

  • 1 1/2 tsp.

    kosher salt, plus more to taste

  • 2 tsp.

    all-purpose flour

  • 1/2 cup

    red wine

FOR POLENTA

  • 4 cups

    vegetable broth

  • 4 cups

    water

  • 2 cups

    polenta or corn grits

  • 3 Tbsp.

    vegan butter    

  • 1/2 cup

    nutritional yeast

Directions

    1. Step 1To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.
    2. Step 2In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes. Add mushrooms, tarragon, bay leaves, and 1/2 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.
    3. Step 3Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and wine and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt to taste.
    4. Step 4To make polenta: Meanwhile, in a large heavy saucepan, bring broth and water to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in vegan butter and nutritional yeast until melted. Serve immediately topped with mushroom ragu. Garnish with chopped tarragon.
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