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1 ozdried porcini mushrooms (preferably italian)
2 cvegetable stock
2 Tbspolive oil
3 clovegarlic, smashed
1 cchopped shallots
8 ozshiitakes, sliced
8 ozbaby bella mushrooms, sliced
8 ozchanterelles, sliced
4sage leaves, fresh, slivered
1/4 cparsely, fresh, chopped fine
16 oz can tomato paste
1 cdry red or white wine
·additional stock as needed
·salt and pepper to taste
1recipe of quick 'polenta', below
How to Make Woodsy Mushroom Ragout with Fontina "Polenta"
1 oz dried porcini mushrooms (preferably Italian)
2 cups beef stock
2 Tbls olive oil
3 large cloves garlic, smashed
1 cup chopped shallots
8 oz shiitakes, sliced
8 oz babybellas, sliced
8 oz chanterelles, sliced
4 large sage leaves
4 sprigs rosemary
1- 6 oz can tomato paste
1 cup dry white wine
Additional stock as needed
Salt and pepper to taste
Bring the beef stock to a boil, add the porcinis, cover pot and let soak for at least one hour.
Saute in the olive oil & butter the garlic cloves and the shallots until softened. Add the remaining mushrooms and saute until lightly browned. Add the porcinis and the beef stock, leaving the sandy residue in the pot. Toss in the herbs, tomato paste, wine and salt and pepper. Stir until combined. Simmer for at least one hour, stirring often, adding more stock if it gets too thick. See note.
Note: this tastes even better the next day.
Quick ‘Polenta’ with Fontina
(This is not the traditional polenta, but it works for me and it’s quick)
Follow the recipe for cornmeal mush on the back of the Quaker Cornmeal box.
While cooking, toss in 2 bay leaves and some salt.
When done cooking, add 2 TBLS cream cheese and 6 OZ of cubed fontina cheese, stir until melted together.
Serve the polenta topped with the ragout in rustic bowls with an arugula salad on the side.