It happened to snow the night I made the ragout, which seemed fitting for this "Porridge of the evening". I guess this label doesn't sell it. Let me work on it.
Anyways, a warm mushroom ragout was just what the doctor ordered. Cheesy, warm and subtle in its range of flavours, I enjoyed it for dinner and for lunch the next day. "Yuppy slop" Is that better?
From: Cavich, C. (2008). High Plains: The Joy of Alberta Cuisine. (pp.108-9). Calgary, Canada. Fifth House Publishers.
Serves 4 as an entree or 8 as a side
Ingredients
Polenta
- 1 cup instant polenta
- 4 cups water
- 1 t salt
- 1 T butter
- 200ml goat cheese
- 1 T chopped fresh sage leaves
Mushroom Ragout
- 8 cups sliced mushrooms
- 2 T butter
- 1 cup minced white onion
- 2 cloves garlic, minced
- 1/2 t salt
- 1/4 t ground black pepper
- 1/2 cup vegetable stock
- 1/4 cup whipping cream
- sprigs of fresh wild or garden sage
Method
Bring water to a boil in a large pot and add salt and butter. Slowly add the polenta to the pot in a steady stream, whisking as you go to prevent lumps from forming. Remove from heat and stir in the goat cheese and sage. Keep warm.
To make the ragout, melt butter in a wide pan and saute onion and garlic until soft, about 5 minutes. Add sliced mushrooms to pan with salt and pepper and cook until mushrooms give up their liquid and begin to soften.
Add stock or wine, increase heat, and simmer until liquid in the pan is reduced by half. Stir in cream and bring to a boil. Cook 1 minute until ragout is thick.
Serve polenta in deep bowls, topped with the mushroom ragout. Garnish each bowl with a sprig of fresh sage.
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