Mushrooms and Red Wine Ragu over Polenta

I made this dish with three different mushrooms that I foraged on Christmas Eve, but it is equally delicious made with whatever edible fungi that you find at your local market, or farmers’ market.
The creamy polenta is the perfect accompaniment to absorb all the deep earthy flavors of the mushrooms and wine-rich nuances of the sauce.

If you are a multi-tasker in your kitchen, then go ahead and make both the ragu and polenta at the same time.
However, if you need to concentrate on one, then make the ragu first, as polenta is really at its best and creamiest when served immediately.

Serves: 4 - 6 

Mushroom and Red Wine Ragu:

3 Tablespoons extra virgin olive oil
4 oz. chopped onions
2 - 3 cloves garlic, minced
½  oz, dried tomato, soak in ½ cup water until soft (reserve the water after soaking),
      then finely chop
1 pound mushrooms (mix of crimini/portobella, shiitake, oysters, or other gourmet mushrooms)
    Remove stems as needed, and chop into rough pieces about 1” square
1 teaspoon sea salt
Fresh ground pepper
2 teaspoons dried oregano or basil
3/4 cups red wine + ½ cup water from sun dried tomatoes
3 cups vegetable or chicken stock
1/3 cup heavy cream (optional, but definitely adds richness to the sauce)

1. Heat a large saute pan to medium high heat, and add in oil.

2. Add in onion and garlic. Saute for about one minute, then add in sun dried tomato.

3. Stir and cook for another minute, then add in mushrooms, salt, pepper, and dried herbs.
   Mix well.

4. Slowing pour in wine and soaking water from the sun dried tomatoes.
   Bring to a simmer and allow the liquid to reduce. About 3 - 4 minutes. Stirring here and there.

5. Add in the stock, and cream, if using. Allow to simmer on low heat and about 8 - 10 minutes.

6. Give your ragu a taste, and adjust seasoning as needed.

Polenta:
6 oz. dried organic (non-GMO) polenta
3 cups vegetable or chicken stock
2 cups water (may need more)
1-½  teaspoons Sea salt
Fresh ground pepper
3 Tablespoons butter
Parmesan (optional)

1. In a large pot, add in stock, water, and polenta.

2. Bring to simmer, lower heat, and stir constantly until polenta grains are soft and tender.
   (about 25 minutes)

3. Add in sea salt and pepper.

4. Check consistency. If it’s too dry, add in more water or stock.

5. Whisk in butter.

6. Add cheese if desired.

7. Divide polenta into plates, and serve with mushroom ragu on top.
   Add more parmesan if desired.

This dish calls for a substantial red wine such as a Cabernet, or Burgundy.
And serve with some sauerkraut on the side.

For love of Food & Friends,

Karen