Yields:
4 serving(s)
Total Time:
1 hr 35 mins
Cal/Serv:
694
Jump to recipeMake 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
- 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.
- 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.
- 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.
- 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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