Seriously Simple: Mushroom ragout with creamy polenta warms you up on chilly days
Diane Rossen Worthington, Tribune Content Agency
on
2 shallots, finely chopped
1 pound portobello mushrooms, black gills removed or cremini mushrooms, cut into 1-1/2-inch slices
1 pound shitake or other wild mushrooms cleaned and cut into 1 1/2 inch pieces
1 tablespoon tomato paste
2 garlic cloves, minced
1/2 cup red wine
1 teaspoon soy sauce
2 teaspoons dried tarragon or 2 tablespoons fresh tarragon leaves, chopped
2 tablespoons creme fraiche or heavy cream
Salt and freshly ground black pepper
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