| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, chopped fine |
| 4 |
|
Cloves garlic |
| 1 |
ts |
Rosemary, crumbled |
| 3 |
tb |
Olive oil |
| 1 |
lb |
White mushrooms, sliced |
| 1 |
lb |
Wild mushrooms ( I use a combination of portabello, crimini, oyster, shitake (etc.), sliced |
| 1 |
tb |
Tomato paste |
| 1 |
c |
Dry red wine |
| 1 |
tb |
Cornstarch |
| 1 1/3 |
c |
Beef broth |
| 2 |
ts |
Worcestershire sauce |
INSTRUCTIONS
The polenta sold in the plastic tubes in the stores is okay, saves all that
time cooking the homemade variety. A great topping for polenta was in
Gourmet and has become a favorite.
In a large deep skillet cook the onion, the garlic and the rosemary in the
oil over moderate heat, stirring until the onion is softened. Add the
mushrooms and salt to taste; cook the mixture over moderately high heat for
10 minutes, stirring, until the liquid the mushrooms give off is
evaporated. Stir in the tomato paste and the wine and boil until most of
the liquid is evaporated. In a small bowl stir the cornstarch into the
broth, add the mixture and the Worcestershire sauce to the mushroom mixture
and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes
and season to taste.
At this point you can make polenta with Parmesan cheese or open a plastic
bag. You may layer the polenta and ragout with Parmesan cheese and bake in
an oven, or just grill the polenta and serve the ragout over the top - it
really is such a great appetizer that whatever follows isn't too important.
Posted to Kitmailbox Digest by BarFav@aol.com on Apr 17, 1997
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