Mushroom Ragout on Soft Polenta
A comforting, slow-food winter dish of mushrooms and soft polenta.
Ingredients
- 2 tbsp olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp white wine or vermouth
- 1/2 package Lion's Mane Mushroom Crumble thawed
- 1 package mushrooms (white button, crimini, or assorted)
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 2 tsp dijon mustard
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 cup fresh greens chard, kale or spinach
- 1 tbsp cornstarch
- 1 cup plant-based milk
- 1/4 cup plant-based butter
- 1 cup cornmeal or corn flour
Instructions
For the mushroom ragout
- In a large pot or dutch oven over medium heat, place the olive oil.
- Add the onions and season with a bit of salt, and then allow to cook down until transparent, stirring occasionally, about 5-7 minutes.
- Add the garlic and stir just until fragrant.
- Deglaze the pan with the wine.
- Add the Lions' Mane Mushroom Crumble and allow everything to cook down together for another 5-7 minutes.
- Add the mushrooms and toss well.
- In a small bowl or mason jar, add the miso paste, soy sauce and mustard together. Top with 1/2 cup of boiling water and stir well. Add to the pot along with the fresh herbs and stir well. Allow everything to stew down together for another 10 minutes or so, adding additional water if the pot gets dry.
- Toss in the greens and stir well.
- Stir together the cornstarch in about 3-4 tablespoons of water to create a slurry. Add it to the pot and allow to come to a boil and thicken. You can add additional water if it gets too thick.
- Finish by stirring in 2 tbsp of plant-based butter.
To make the polenta:
- In a small-medium saucepan over high heat, bring to a boil the 1 cup of plant based milk along with an additional cup of water and a pinch of salt.
- When the water boils, slowly stream your cornmeal or corn flour into the boiling water, whisking constantly. Turn down the heat, and continue to whisk until the mixture is thickened and a porridge-like consistency. Remove from heat and stir in 2 tbsp of the plant-based butter.
To serve:
- Place a nice spoonful/dollop of the soft polenta in a bowl or on a plate and ladle the mushroom ragout over. Finish with a drizzle of olive oil and a grating of Parmesan cheese (or vegan parm) if you like.