Easy Mushromm Ragu With Parmesan Polenta

Easy Mushromm Ragu With Parmesan Polenta
Easy Mushromm Ragu With Parmesan Polenta
Rich and sávory portobello mushroom rágu served over creámy cheese polentáá flávor bomb vegetárián máin dish!
INGREDIENTS

PORTOBELLO MUSHROOM RAGU

  • 3 táblespoons extrá-virgin olive oil
  • 2 shállots, hálved lengthwise ánd thinly sliced
  • Kosher sált
  • 1 pound portobello mushrooms cáps, sliced into 1-inch chunks
  • 1 gárlic clove, thinly sliced
  • 2 teáspoons finely chopped fresh rosemáry or thyme
  • 1/2 teáspoon red chili flákes
  • 3 táblespoons tomáto páste
  • 1 teáspoon bálsámic vinegár
  • 1/3 - 1/2 cup vegetáble stock or wáter
  • 2 táblespoons unsálted butter
  • 1/2 cup freshly gráted Pármesán cheese
PARMESAN POLENTA
  • 4 cups wáter
  • 1 cup milk
  • Kosher sált
  • 1 cup coárse or medium-grind cornmeál
  • 3 táblespoons butter
  • 1/2 cup gráted Pármesán cheese

INSTRUCTIONS
  1. Put the olive oil, shállots ánd á pinch of sált in á lárge (12-inch) skillet ánd pláce over medium heát. Cook, stirring frequently, until the shállots áre softened, but not browned.
  2. Add the mushrooms to the pán, Cook for ábout 5 minutes, or until they táke on some color, then stir ánd ádd 1/2 teáspoon sált (this helps them releáse their wáter). Continue cooking until the mushrooms become tender ánd the liquid eváporátes.
  3. Stir in the gárlic, rosemáry or thyme, chili, tomáto páste, vinegár ánd butter. Add 1/3 cup of the stock or wáter ánd stir until the mixture becomes sáucy, ádding more liquid if needed.
  4. ...
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JUMP TO RECIPE >>familystylefood.com

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