Ben Dearnley
This delicious mushroom ragu recipe uses a mix of mushrooms to create a tender, rich stew served on top of soft, creamy polenta for an earthy, warming vegetarian dish.
This recipe is from The Australian Women’s Weekly PURE cookbook.
Ingredients
Soft polenta
Method
1.Heat butter in a large heavy-based frying pan over high heat; cook mushrooms, stirring occasionally, for 5 minutes or until mushrooms are browned lightly and most of the liquid is evaporated. Season. Add garlic; cook, stirring, until fragrant. Stir in stock; bring to the boil. Reduce heat to medium; simmer for 2 minutes or until most of the liquid has evaporated. Season to taste; cover to keep warm.
2.Meanwhile, make soft polenta. Bring milk and stock to the boil in a large saucepan. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for 10 minutes or until polenta thickens. Stir in butter and parmesan. Season to taste.
3.Pour polenta immediately onto a serving board or plate; using the back of a spoon, make slight indents in polenta. Spoon mushrooms over polenta using a slotted spoon; drizzle with some of the pan juices. Top with small chunks of goat’s cheese; sprinkle with parsley.
4.Serve with a mixed herb salad.
We used a mixture of king brown, portobello, oyster, enoki and swiss brown mushrooms. You can create your own mix of mushrooms or purchase a packet of mixed types.
Note
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