Mushroom ragout with polenta
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Instant polenta cooks in under 5 minutes! Here we serve it topped with this speedy ragout for an earthy depth of flavour to make a truly satisfying meal.
Ingredients
Vegetable stock, liquid, salt-reduced
2½ cup(s), (625ml)
Instant yellow polenta
1 cup(s), (170g)
Grated parmesan cheese
¼ cup(s), (20g)
Olive oil
1 tbs
Brown onion
1 medium, chopped
Swiss brown mushrooms
450 g, sliced
Fresh rosemary
1 tbs, chopped
Garlic
2 clove(s), crushed
Cooked white wine
¼ cup(s), dry style, (60ml)
Oyster mushrooms
180 g
Tomato paste
2 tbs
Fresh flat-leaf parsley
1 tbs, chopped
Instructions
1
Combine 2 cups (500ml) of the stock and 2 cups (500ml) water in a large saucepan and bring to the boil over medium-high heat. Reduce heat. Whisk in polenta and ½ teaspoon salt. Simmer, whisking often, for 3 minutes or until thick. Stir in parmesan. Remove from heat. Cover and keep warm.
2
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add Swiss brown mushrooms, rosemary and garlic and cook, stirring occasionally, for 5 minutes. Stir in wine and oyster mushrooms. Simmer for 2 minutes or until most of the liquid has evaporated. Add tomato paste and cook, stirring, for 3 minutes or until mixture starts to brown. Stir in remaining stock. Simmer for 2 minutes. Season with salt and pepper. Serve mushroom mixture over polenta. Sprinkle with parsley.
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