Mushroom Ragout with Polenta

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1.5 lb mixed fresh mushrooms (cremini, oyster, shiitake)
• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth
• 2 medium shallots
• 4 garlic cloves
• 4 fresh thyme sprigs
• 1 sprig fresh rosemary
• 3 tbsp extra-virgin olive oil
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Bring three cups of the vegetable broth and salt to a gentle boil in a medium saucepan over medium-high heat.
2. 2Whisk in the polenta in a steady stream, then reduce heat to low and cook, stirring often with a wooden spoon, until thick and creamy, about 25 to 30 minutes; add splashes of remaining broth if it tightens too much.
3. 3While the polenta cooks, wipe the mushrooms clean and tear or slice them into bite-size pieces so they cook evenly.
4. 4Finely chop the shallots and mince the garlic; strip the thyme and rosemary leaves and chop them lightly.
5. 5Heat a large 12-inch skillet over medium-high heat, add the olive oil, and when it shimmers tip in the shallots; cook until translucent and fragrant, about 3 minutes.
6. 6Add the mushrooms in a single layer as much as possible and let them sear undisturbed for 4 minutes until deeply golden on one side, then stir and continue cooking until they release liquid and it mostly evaporates, 6 to 8 minutes more.
7. 7Stir in the garlic, thyme, and rosemary and cook just until aromatic, about 1 minute; pour in the white wine and scrape up any browned bits, letting it reduce by half.
8. 8Season the ragout with salt and pepper, then fold in most of the parsley and the lemon zest; taste and adjust seasoning so the mushrooms taste bright and savory.
9. 9Spoon the hot polenta into shallow bowls, ladle the mushroom ragout over the top, and finish with the remaining parsley.
10. 10Serve immediately while the polenta is still soft and the mushrooms are glossy.