Skillet Mushroom Ragout with Polenta
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Instant polenta may not be as flavourful as regular, but it cooks in under 5 minutes! And this speedy ragout is loaded with earthy depth to make taste buds happy. Mushrooms are a blank canvas. They’re hearty, and you can easily infuse them with different combinations of herbs and aromatics to create meals you love.
Ingredients
Fat free reduced sodium vegetable broth
2½ cup(s), divided
Uncooked instant polenta
1 cup(s)
Kosher salt
1 tsp(s), divided
Grated Parmesan cheese
¼ cup(s)
Olive oil
1 tbsp(s)
Onion
1 cup(s)
Cremini mushrooms
1 pound(s), sliced
Rosemary
1 tbsp(s), chopped
Garlic
2 clove(s), large, minced
White wine
¼ cup(s)
Uncooked oyster mushrooms
6 oz
Canned tomato paste
2 tbsp(s)
Black pepper
½ tsp(s)
Fresh parsley
1 tsp(s), chopped
Instructions
1
In a large saucepan, bring 2 cups stock and 2 cups water to a boil. Whisk in the polenta and ½ tsp salt. Reduce heat and simmer until thick, about 3 minutes. Stir in the cheese. Cover and keep warm.
2
Meanwhile, in a large nonstick skillet, heat the oil over medium-high. Add the onion; cook for 3 minutes. Add the cremini mushrooms, rosemary, and garlic; cook for 5 minutes. Stir in the wine and oyster mushrooms; cook until most of the liquid evaporates, about 2 minutes. Stir in the tomato paste; cook until the mixture starts to brown, about 3 minutes. Stir in the remaining 1⁄2 cup stock and 1⁄2 tsp salt and black pepper; cook for 2 minutes. Serve the mushrooms over the polenta; garnish with the parsley.
3
Serving size: about 1 cup polenta and ¾ cup mushroom mixture
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