Wild mushroom ragu with polenta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Dried wild mushroom assortment; (such |
| As shiitake; morel, oyster and porcini) | ||
| 2½ | cup | Boiling water |
| 2 | tablespoons | Olive oil |
| 4 | tablespoons | Unsalted butter |
| 8 | ounces | White button mushrooms; sliced |
| 1 | medium | Onion; peeled, chopped fine |
| 3 | Garlic cloves; peeled, chopped fine | |
| 2 | Ribs celery ribs; chopped fine | |
| ½ | teaspoon | Dried savory |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried marjoram |
| 1 | teaspoon | Salt or; to taste |
| Fresh ground pepper; to taste | ||
| 1 | cup | Chopped tomatoes; Pomi brand |
| ½ | cup | Dry Marsala wine |
| 7 | cups | Chicken stock |
| 1⅓ | cup | Polenta |
Directions
Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl.
Cut the larger mushrooms in half, and strain the liquid through a cheesecloth lined strainer. Set aside. In a large high-sided skillet, combine the olive oil and 2 tablespoons butter, and place the skillet over medium-high heat. Add the white button mushrooms, and sauté, stirring frequently, until the mushrooms are golden, 10 to 12 minutes. Add the onions, garlic, celery, savory, thyme, marjoram, and adjust the seasoning with salt and pepper to taste. Reduce the heat to medium-low, and sauté until the onions are translucent and softened, about 10 minutes. Add the dried mushrooms, reserved mushroom liquid, tomatoes, Marsala, and 2 cups chicken stock, and bring to a boil. Reduce heat to medium, and simmer the ragu until the liquid has thickened slightly and is reduced by two-thirds, 35 to 40 minutes. Meanwhile, in a medium saucepan, combine the remaining 5 cups chicken stock, 2 tablespoons butter, and 1 teaspoon salt, and bring to a boil. While whisking rapidly, add the polenta in a thin steady stream.
Reduce the heat to low and cook the polenta, stirring occasionally, 3 to 4 minutes. Divide the polenta among six plates, cover each serving with the mushroom ragu; serve immediately. Serves 6.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 367 Calories (kcal); 13g Total Fat; (33% calories from fat); 7g Protein; 52g Carbohydrate; 21mg Cholesterol; 2522mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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