27 January, 2016

Mushroom Ragu with Creamy Polenta

Comments : 2 Posted in : #healthymumma, Egg Free, Gluten Free, Main Meal, Vegetarian on January 27, 2016 by : C4Kkitchen

Mushroom Ragu with Creamy Polenta

Serves: 4

Ingredients:

• 2 tablespoons butter
• 1 onion, finely diced
• 1 celery stalk, finely diced
• 4 cloves garlic, finely diced
• 600g mixed mushrooms
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 tablespoon Vegemite or Worcestershire sauce
• 1 teaspoon paprika
• 1/3 cup cream
• 2 tablespoons of arrowroot or cornflour
• 1 cup polenta
• 4 cups chicken stock
• 1 cup milk
• ½ cup Parmesan cheese

 

Method:

• Melt the butter in the base of a large saucepan, that has a well sealing lid, over a medium heat
• Add in the onion, celery and garlic and sauté for approximately 3-5 minutes until the onion starts to soften
• Add in all of the sliced mixed mushrooms and stir until they are well coated in the butter, add the wine in and then place the lid on the saucepan and cook for approximately 10 minutes on a medium-low heat to allow the mushrooms to steam in the coated butter
• Add the stock,  Vegemite and paprika into the sauce and bring to the boil
• Reduce the heat to a gentle simmer, replace the lid on the saucepan and simmer for 45 minutes, stirring occasionally
• When the Mushroom Ragu has about 15 minutes left to simmer it is best to start your polenta so they are finished at the same time
• Place the 4 cups of cold water and the polenta into a large saucepan and place over a medium heat and use a whisk to stir continually until it comes to a steady simmer
• Reduce the heat to a medium-low heat and place the lid on the saucepan and allow the polenta to simmer for 25 minutes, it is a misconception that polenta needs to be continuously stirred for the entire cooking time, you just need to stir every 5 minutes or so to ensure it doesn’t stick on the bottom.
• While the polenta is cooking you will need to finish off the Ragu by creating a flour paste out of the flour and cream and then mix the paste through the mushroom mixture until evenly distributed
• Continue to simmer the Mushroom Ragu under a low heat with the lid off until the polenta is cooked and ready to serve, this will allow the flour to cook out and the ragu to thicken
• To finish your polenta remove from the heat then add in the milk and the cheese stirring to ensure it is well combined, replace the lid on the saucepan and sit for 5 minutes, give the polenta another good stir then serve immediately topped with your Mushroom Ragu.

 

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days. However the polenta is best served fresh
• Any left over polenta, it is recommend to spread this out onto a baking paper lined tray to about 1/2cm thick and allow to set and use for polenta chips or C4K Kitchen’s Polenta Star Pizzas
• The Mushroom Ragu is freezer friendly to be consumed within 6 months
• The Mushroom Ragu is also delicious served over a steak or a  baked potato instead of the polenta
• The polenta used in the recipe was Sienna’s Fine Grain Polenta
  http://shop.sienafoods.com.au/product/48875-siena-1kg-12-polenta-fine
• The mushroom mix used in the photo was 150g oyster mushrooms, 100g shitake mushrooms, 150g brown mushrooms, 300g field/button mushrooms.

 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.