Seriously Simple: Mushroom ragout with creamy polenta warms you up on chilly days
For Mushroom ragout:
1. Strain the dried mushrooms, reserving all the soaking liquid; squeeze the mushrooms dry. Cut the mushrooms into 1/4-inch cubes and set aside.
2. In a large skillet, heat the oil and butter on medium high heat. Add the shallots and saute for about 3 to 5 minutes or until nicely softened. Add the tomato paste and cook for 1 minute. Add the fresh and reserved dried mushrooms and saute for about 8 minutes or until the mushrooms are nicely coated and cooked through, stirring occasionally. Add the garlic, wine, reserved mushroom liquid, soy sauce and tarragon and cook for another minute or 5 minutes or until the liquid is reduced by 1/4.
3. Add creme fraiche, salt and pepper and mix to combine. Cook another 2 minutes. Taste for seasoning. It should be saucy. Set aside.
Note: The ragout can be prepared up to one day ahead, covered and refrigerated. Bring to room temperature, reheat on medium heat and taste for seasoning. Spoon over the polenta.
Creamy Polenta
Makes enough for 6 to 8 portions of ragout
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
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