Mushroom Ragout

By Fresh2

This is great on grilled polenta triangles. Can also be tossed with fettuccini or linguini.

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 pound cultivated white mushrooms, cleaned and finely chopped
• 1 pound wild mushrooms, cleaned and coarsely chopped
• ( or can increase white mushrooms and use dried wild mushrooms soaked for 30 minutes in hot water and drained and chopped)
• 2 to 3 plum tomatoes
• 1/2 cup dry white wine
• 1/2 cup vegetable stock
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper to taste
• Truffle oil to taste
• 2 tablespoons chopped fresh parsley
• Additional great of parmigiano Reggiano cheese for serving

Details

Servings 4
Adapted from Saramoulton.com

Preparation

Step 1

Heat the olive oil in a medium saucepan over medium high heat. Add the shallots and cook, stirring constantly, until slightly softened about two minutes. Stir in garlic and cook for one minute longer. Add all the mushrooms and cook, stirring often until the liquid they give off begins to evaporate, about 10 minutes. Add the tomatoes and the wine. Increase the heat to high and bring to a boil. Stir until the liquid has evaporated. Reduce the heat to low and pour in the vegetable stock. Add the thyme and season with salt and pepper. You should have about 2 1/2 cups.

To serve, grill Or brown Polenta triangles. Ladle on ragout, drizzle with truffle oil, and sprinkle with parsley and cheese to taste. Serve hot.