Name: Polenta with Wild Mushroom Ragu
Yield: 4
Ingredients: 1 oz. dried porcini mushrooms -; 2 tbsp. extra-virgin olive oil -; 2 shallots, finely chopped -; 2 garlic cloves, very thinly sliced -; 2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped -; 1 tbsp. chopped fresh tarragon, plus more for serving -; 2 bay leaves -; 1 1/2 tsp. kosher salt, plus more to taste -; 2 tsp. all-purpose flour -; 1/2 c. red wine -; 4 c. vegetable broth -; 4 c. water -; 2 c. polenta or corn grits -; 3 tbsp. vegan butter -; 1/2 c. nutritional yeast -

Recipe information

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Ingredients for - Polenta with Wild Mushroom Ragu

1. 1 oz. dried porcini mushrooms -

2. 2 tbsp. extra-virgin olive oil -

3. 2 shallots, finely chopped -

4. 2 garlic cloves, very thinly sliced -

5. 2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped -

6. 1 tbsp. chopped fresh tarragon, plus more for serving -

7. 2 bay leaves -

8. 1 1/2 tsp. kosher salt, plus more to taste -

9. 2 tsp. all-purpose flour -

10. 1/2 c. red wine -

11. 4 c. vegetable broth -

12. 4 c. water -

13. 2 c. polenta or corn grits -

14. 3 tbsp. vegan butter -

15. 1/2 c. nutritional yeast -

How to cook deliciously - Polenta with Wild Mushroom Ragu

1. Stage

To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.

2. Stage

In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes. Add mushrooms, tarragon, bay leaves, and 1/2 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.

3. Stage

Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and wine and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt to taste.

4. Stage

To make polenta: Meanwhile, in a large heavy saucepan, bring broth and water to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in vegan butter and nutritional yeast until melted. Serve immediately topped with mushroom ragu. Garnish with chopped tarragon.