This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Provided by Katherine Sacks
Categories No Meat, No Problem Wheat/Gluten-Free Mushroom Vegetarian Dinner Parsnip Parmesan Hominy/Cornmeal/Masa Hazelnut
Yield Serves 4
Number Of Ingredients 15
Steps:
- Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
- Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
- Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
- Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.
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Ali khan Dasti
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The parsnips and cheese helped to balance out the flavor of the mushrooms.
Tyodio Aondowase
[email protected]This dish was a great way to use up leftover mushrooms and parsnips. It was easy to make and very flavorful.
Farrah Farinha
[email protected]I would make this dish again, but I would make a few changes. I would use less salt, add more seasoning to the ragout, and make the polenta thinner.
Baryalai Hussaini
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
MR TAJMIR YT
[email protected]The polenta was too thick. I had to add more liquid to get it to the right consistency.
GOODNEWS 2020TV
[email protected]The ragout was a bit bland. I think it could have used more seasoning.
A for all Accessories
[email protected]This ragout was a bit too salty for my taste, but I think that's because I used a store-bought vegetable broth. Next time, I'll make my own broth and see if that makes a difference.
Mrs R
[email protected]I would definitely recommend this dish to anyone who loves mushrooms, parsnips, or cheesy polenta. It's a great dish for a special occasion or a weeknight meal.
Ricky Austin
[email protected]The cheesy polenta was the perfect complement to the ragout. It was creamy and flavorful, and it helped to soak up all of the delicious sauce.
Irfan Kakar
[email protected]I'm not usually a fan of parsnips, but they were surprisingly delicious in this dish. The sweetness of the parsnips balanced out the earthiness of the mushrooms perfectly.
Mr Saidul islam
[email protected]This dish was surprisingly easy to make and the results were impressive. The ragout was rich and flavorful, and the polenta was creamy and cheesy.
Kit kumari Sunar
[email protected]I made this ragout for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the cheesy polenta was the perfect accompaniment.
Layla Aadan
[email protected]This wild mushroom and parsnip ragout with cheesy polenta was an absolute delight! The flavors of the mushrooms, parsnips, and cheese came together perfectly, creating a dish that was both hearty and comforting.