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Italian Mushroom Ragout
Yields: 2 serving(s) - Preparation Time: 30 minutes
Ingredients
- 2 tablespoon(s) extra virgin olive oil
- 1 small onion; finely chopped
- 1 carrot; diced
- 1 celery stick; diced
- 1 teaspoon(s) fresh thyme leaves
- 1 100 gram pie pancetta or streaky bacon; rind removed
- 300 gram(s) mixed mushrooms; (shitake, chestnut, chanterelle, oyster)
- 1/2 teaspoon(s) dried chilli flakes
- 150 milliliter(s) red wine
- 1 jar antipasto sweet peppers
- 1 200 gram can chopped tomatoes
- 150 gram(s) quick cook polenta
- 50 gram(s) parmesan
- 25 gram(s) butter
- Salt and freshly ground black pepper
Directions
- Heat the oil in a pan and fry the onion, carrot and celery for 2-3 minutes until just beginning to soften, stirring occasionally.
- Cut the bacon into lardons and add to the pan with the herbs.
- Cook for another few minutes until sizzling.
- Slice the mushrroms, keeping them in their varieties and set aside.
- Add the chilli flakes and cook for a minute or so.
- Pour in the wine and allow to bubble down, add the sweet pepper sauce, tomatoes and tomato puree.
- Season to taste and simmer for about five minutes until reduced and thickened slightly.
- Bring a large pan of 750ml/1 1/4 pint of salted water to the boil.
- Sprinkle in the polenta, whisking continuously to prevent any lumps forming.
- Simmer for 4-5 minutes, stirring or make up according to the packet instructions until thickened like soft mashed potato.
- Season well.
- Add the firmer mushrooms to the tomato mixture, such as the chestnut and shitake, if using, and simmer for a few minutes.
- Add the more fragile mushrooms and cook for another minute or so until just tender.
- Season to taste.
- Grate the parmesan.
- Beat most of the parmesan into the polenta mixture with the remaining butter until smooth and creamy.
- Spoon the polenta onto a plate and make a dip in the centre.
- Top with the ragu and sprinkle over the remaining parmesan to serve.
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