Wild Mushroom Ragu With Polenta

CATEGORY	CUISINE	TAG	YIELD
Meats			6	Servings

INGREDIENTS

2	oz	Dried wild mushroom
		assortment such
		As shiitake, morel oyster
		and porcini
2 1/2	c	Boiling water
2	T	Olive oil
4	T	Unsalted butter
8	oz	White button mushrooms
		sliced
1		Onion, peeled chopped fine
3		Garlic cloves, peeled
		chopped fine
2		Ribs celery ribs, chopped
		fine
1/2	t	Dried savory
1	t	Dried thyme
1	t	Dried marjoram
1	t	Salt or, to taste
		Fresh ground pepper, to
		taste
1	c	Chopped tomatoes, Pomi brand
1/2	c	Dry Marsala wine
7	c	Chicken stock
1 1/3	c	Polenta
2 1/2		t, 0 Other Carbohydrates

INSTRUCTIONS

Place the dried mushrooms in a medium mixing bowl, and cover with
boiling water. Let the mushrooms stand until softened, about 20
minutes. Lift the mushrooms from the water, and gently squeeze the
liquid back into the bowl. Cut the larger mushrooms in half, and
strain the liquid through a cheesecloth lined strainer. Set aside. In
a large high-sided skillet, combine the olive oil and 2 tablespoons
butter, and place the skillet over medium-high heat. Add the white
button mushrooms, and sautÃ©, stirring frequently, until the  mushrooms
are golden, 10 to 12 minutes. Add the onions, garlic,  celery, savory,
thyme, marjoram, and adjust the seasoning with salt  and pepper to
taste. Reduce the heat to medium-low, and sautÃ© until  the onions are
translucent and softened, about 10 minutes. Add the  dried mushrooms,
reserved mushroom liquid, tomatoes, Marsala, and 2  cups chicken stock,
and bring to a boil. Reduce heat to medium, and  simmer the ragu until
the liquid has thickened slightly and is  reduced by two-thirds, 35 to
40 minutes. Meanwhile, in a medium  saucepan, combine the remaining 5
cups chicken stock, 2 tablespoons  butter, and 1 teaspoon salt, and
bring to a boil. While whisking  rapidly, add the polenta in a thin
steady stream. Reduce the heat to  low and cook the polenta, stirring
occasionally, 3 to 4 minutes.  Divide the polenta among six plates,
cover each serving with the  mushroom ragu; serve immediately. Serves
6.  Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 367
Calories (kcal); 13g Total Fat; (33% calories from  fat); 7g Protein;
52g Carbohydrate; 21mg Cholesterol; 2522mg Sodium  Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  Recipe by: Martha
Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 441 Calories From Fat: 143 Total Fat: 16g Cholesterol: 28.8mg Sodium: 793.3mg Potassium: 336.6mg Carbohydrates: 60.3g Fiber: 6.8g Sugar: 5.2g Protein: 12.8g