Wild Mushroom and Beef Ragout with Polenta
This is a delicious all-purpose meat sauce from cookbook author Bonnie Stern. Try it over pasta too. Just a little bit of sausage adds a lot of flavour to the recipe, but you can omit it if you prefer and use an equal amount of lean beef.
Cover dried mushrooms with 1 cup (250 mL) warm water; let soak for 30 minutes. Strain liquid through a paper towel-lined sieve and reserve. Rinse mushrooms thoroughly and chop.
Heat oil in large, deep nonstick skillet on medium heat. Cook onion, garlic and hot pepper flakes gently for 5 to 8 minutes or until tender but not brown.
Add red pepper; cook for a few minutes. Add beef and sausage meat; cook for 8 to 10 minutes or until brown. Drain.
Add mushrooms, mushroom liquid and tomatoes. Bring to boil and cook for 30 minutes or until quite thick. Add 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper.
Meanwhile, to prepare polenta, bring 6 cups (1.5 L) water and remaining salt and pepper to boil in large pot. Slowly whisk in cornmeal. Stirring with long spoon, cook over medium heat for 5 to 10 minutes, until tender. Taste and adjust seasonings if necessary.
Serve polenta topped with sauce and garnish with cheese and parsley.
Note: Wild Mushroom and Beef Ragout with Polenta
Ingredients
Directions
Cover dried mushrooms with 1 cup (250 mL) warm water; let soak for 30 minutes. Strain liquid through a paper towel-lined sieve and reserve. Rinse mushrooms thoroughly and chop.
Heat oil in large, deep nonstick skillet on medium heat. Cook onion, garlic and hot pepper flakes gently for 5 to 8 minutes or until tender but not brown.
Add red pepper; cook for a few minutes. Add beef and sausage meat; cook for 8 to 10 minutes or until brown. Drain.
Add mushrooms, mushroom liquid and tomatoes. Bring to boil and cook for 30 minutes or until quite thick. Add 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper.
Meanwhile, to prepare polenta, bring 6 cups (1.5 L) water and remaining salt and pepper to boil in large pot. Slowly whisk in cornmeal. Stirring with long spoon, cook over medium heat for 5 to 10 minutes, until tender. Taste and adjust seasonings if necessary.
Serve polenta topped with sauce and garnish with cheese and parsley.
Note: Wild Mushroom and Beef Ragout with Polenta
