Polenta with Mushroom Ragu

Recipes
1

This dish is perfect for cool autumn evenings – shared with friends and/or family. And it’s vegan!

Polenta-mushroom-ragu
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Correspondences: Tarragon for confidence and courage, bay leaves for clear judgement and insight

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 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

Instructions

  1. To 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. In 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. Add 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. To 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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