Mushroom Ragoût with Polenta
Recipe by Lead WS Estate Host Kathleen de Chadenedes
Serves 6
Polenta
1 cup coarse polenta
5 cups water
1 teaspoon salt
3 tablespoons butter (vegans can substitute olive oil)
Combine all ingredients in a 3-quart heavy gauge saucepan. Cook over low heat for 45 minutes, whisking occasionally to prevent polenta from sticking to the pan and scorching. Add butter and mix well. Cover to keep warm while the ragout cooks.
Ragoût
1 ounce dried porcini mushrooms
½ cup extra virgin olive oil
1 ½ pounds fresh mushrooms (any combination of cultivated mushroom except shiitake)
1 large onion, medium dice
3 stalks celery, medium dice
3 large carrots, medium dice
2 teaspoons minced fresh garlic
4 tablespoons tomato paste
Bay leaf
1 ½ cups Pinot Noir
1 (28 ounce) can diced tomatoes with juice
2 teaspoons minced fresh thyme leaves
1 teaspoon each minced fresh rosemary and sage leaves
3 tablespoons minced Italian parsley
Salt and pepper to taste
Place dried mushrooms in a small bowl. Cover with boiling water and let stand, covered, while preparing the other ingredients.
Wipe fresh mushrooms clean with a damp cloth or paper towel. Trim and discard stems. Cut into 1-inch pieces.
In a deep, 12-inch sauté pan, heat 2 tablespoons olive oil over medium high heat. Sauté mushrooms in batches, adding more oil as necessary, and taking care not to crowd pan. Transfer each batch of cooked mushrooms to a medium bowl and reserve.
Reduce heat to medium. Add remaining 2 tablespoons olive oil, onion, celery, carrots and cook, stirring, until the vegetables are tender minutes, approximately 10 minutes.
Add garlic, tomato paste, bay leaf and cook, stirring for 3-4 minutes.
Remove dried mushrooms from water and chop into 1/2-inch pieces.
Filter soaking liquid through a coffee filter or paper towel and add it to the pan along with the rehydrated mushrooms.
Increase heat to high and add Pinot Noir. Cook on high for 3-4 minutes.
Reduce heat to medium low. Add tomatoes. Cover sauté pan and simmer for 40 minutes.
Add fresh herbs and cook for 5 more minutes.
Season to taste with salt and pepper.
Serve over polenta.
This hearty vegetarian entrée pairs beautifully with the 2023 Eastside Road Neighbors Pinot Noir.