Mixed Mushroom Ragoût with Creamy Polenta

Another very autumnal dish here cooked, as it was, at the height of summer. Oh well. This is extremely delicious and if you were to serve it with rice or pasta then pretty quick too.

I served this with a creamy cheddar polenta that I made with 150g polenta, x4 the volume of chicken stock, 20g butter and about 60g grated mature cheddar. If you start this at the same time as leisurely prepping and then cooking the ragout it should all come together quite well about 45- 50 mins later.


Mixed Mushroom Ragoût
serves 2 generously (with perhaps a little leftover for lunch for 1 the next day)

225g mixed shiitake & brown chestnut mushrooms, wiped clean & sliced
225g mixed wild & oyster mushrooms, wiped clean & torn

2 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
sea salt and freshly ground black pepper
1 tsp chopped thyme leaves
small pinch cayenne pepper
splash of marsala
1½ tsp tomato paste
2 small ripe tomatoes, chopped
1½ tsp plain flour
500ml porcini or chicken stock
5g butter

2 garlic cloves, minced
1½ tbsp chopped parsley

In a wide sauté or frying pan I actually used a paella pan for some reason), warm 1 tablespoon olive oil over medium high heat. Add onion and celery, season with a little salt and pepper and cook, stirring, until the vegetables are softened and starting to brown, about 15-20 minutes. Remove from pan and set aside.

Add another ½ tablespoon of the oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, cayenne and tomato paste. Add tomatoes, stir well, and cook for 1 minute.

Season again with salt and pepper. Splash in a glug of Marsala and when it has reduced sprinkle with the flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions. Add around 200ml of stock and stir until thickened, about 1 minute. Gradually another 200ml stock and let gently simmer for 5-10 minutes. Carefully adjust the seasoning.

Just before serving, put the butter and the remaining ½ tablespoon olive in a wide sauté pan over medium high heat and when the butter begins to brown, add the wild and oyster mushrooms. Season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown.

Add the garlic and chopped parsley and stir for another minute before adding to the brown mushroom mixture.

Stir the mushrooms together well and then serve over polenta.