Mushroom Ragout with Creamy Polenta | ENTERTAINING WITH BETH
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BETH’S MUSHROOM RAGOUT WITH CREAMY POLENTA
¾ cup (120 g) of polenta
3 cups (240 ml) of water
½ tsp (2.5 ml) salt
1 tbsp (15 g) butter (optional, if you don’t eat dairy replace with a little olive oil)
1/3 cup (30 g) of freshly grated parmesan cheese (optional, if you don’t eat cheese replace with some minced rosemary)
Place the polenta, water and salt in a microwave safe bowl and microwave on high for 8 mins.
1 tbsp (15 ml) olive oil
1 shallot, minced
½ pound (230 g) of mushrooms (white button and cremini), cleaned and quartered
1 clove of garlic
1 tsp (5 ml) herbs de provence
salt and pepper to taste
Freshly squeezed lemon juice, ½ of lemon
1 tbsp (15 ml) fresh Italian parsley, chopped
Clean mushrooms by dusting them off with a damp paper towel. Do not submerge in water or they will become soggy. Then quarter mushrooms.
Heat olive oil in a pan, and sauté shallots. Add mushrooms, once they release their juices add garlic, herbs de provence, salt and pepper. Cook for one minute then add lemon juice and Italian parsley. Stir to combine.
By this time the polenta is probably done. If you are not vegan you can add the butter and cheese, and stir. Otherwise if you don’t eat dairy or cheese just omit and add some minced rosemary and drizzle with olive oil instead.
Spoon polenta out into one half of a shallow bowl. And then spoon mushrooms into the other half. Et voila dinner is ready! Enjoy!