Mushroom Ragout with Marsala & Cheesy Polenta

Mushroom Ragout with Marsala & Cheesy Polenta


I'm such a great fan of mushrooms. As a child we used to roam the countryside looking for field mushrooms. Mum would fry them up in a hot pan with butter or bacon fat and we've have them on toast for tea. She'd never eat them herself and wasn't until I was much older when I realised why. I thought that the little holes in them were so pretty not knowing that they were made by mushroom fly larvae. Mind you she never ate blackberries either for much in the same reason.

Mixed mushrooms, fly free (Hopefully) that I bought from the supermarket. Aren't they the prettiest things.

to Serve 4/6

1 kilo mixed mushroom selection. Just buy what you fancy. Oysters, chestnuts, shitakes, button whatever.
2 cloves of garlic crushed
1 tbsp flour
3 tbsp Marsala
1 cup Veg stock/ chicken stock
Chopped fresh Tarragon & 1tsp freeze dried.
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for the Polenta if you want a smaller amount remember it's one part Polenta to 4 parts liquid.
1 cup polenta
2 cups water
2 cups milk
3 oz Parmesan
1 oz butter
plenty Salt & black pepper
Check the seasoning well as Polenta can be very bland
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Heat the oil in a frying pan over a moderate heat.
Add the larger mushrooms and fry through, & keep adding the mushrooms leaving the small ones till last.
Remove and place aside.
Fry the garlic in the same pan till soft
add the flour & stir into the oil.
Add the Marsala and then the stock , whisk through and add a little more stock if too thick.
Drain off any of the mushroom juices and add to the pan.
Finally add the mushrooms & chopped tarragon & heat through.
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While you're doing this prepare the Polenta
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Boil the water & milk together.
Add the polenta and keep stirring to form a really thick mixture.
Turn down the heat & keep cooking for 5 to 6 minutes. Keep stirring this will bubble like a volcano so be careful.
Season well, add the butter and parmesan. Taste & adjust the seasoning as necessary.
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Assemble together, garnish & serve.