Friday, 17 August 2012
Mushroom Ragout with Marsala & Cheesy Polenta
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.
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
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.
While you're doing this prepare the Polenta
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.
Assemble together, garnish & serve.