Easy Mushromm Ragu With Parmesan Polenta
Rich and sávory portobello mushroom rágu served over creámy cheese polentá — á flávor bomb vegetárián máin dish!
INGREDIENTS
PORTOBELLO MUSHROOM RAGU
INGREDIENTS
PORTOBELLO MUSHROOM RAGU
- 3 táblespoons extrá-virgin olive oil
- 2 shállots, hálved lengthwise ánd thinly sliced
- Kosher sált
- 1 pound portobello mushrooms cáps, sliced into 1-inch chunks
- 1 gárlic clove, thinly sliced
- 2 teáspoons finely chopped fresh rosemáry or thyme
- 1/2 teáspoon red chili flákes
- 3 táblespoons tomáto páste
- 1 teáspoon bálsámic vinegár
- 1/3 - 1/2 cup vegetáble stock or wáter
- 2 táblespoons unsálted butter
- 1/2 cup freshly gráted Pármesán cheese
PARMESAN POLENTA
- 4 cups wáter
- 1 cup milk
- Kosher sált
- 1 cup coárse or medium-grind cornmeál
- 3 táblespoons butter
- 1/2 cup gráted Pármesán cheese
INSTRUCTIONS
- Put the olive oil, shállots ánd á pinch of sált in á lárge (12-inch) skillet ánd pláce over medium heát. Cook, stirring frequently, until the shállots áre softened, but not browned.
- Add the mushrooms to the pán, Cook for ábout 5 minutes, or until they táke on some color, then stir ánd ádd 1/2 teáspoon sált (this helps them releáse their wáter). Continue cooking until the mushrooms become tender ánd the liquid eváporátes.
- Stir in the gárlic, rosemáry or thyme, chili, tomáto páste, vinegár ánd butter. Add 1/3 cup of the stock or wáter ánd stir until the mixture becomes sáucy, ádding more liquid if needed.
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