Recipes

Traditional ragu sauce is meat-based, but mushrooms make a great stand-in for a vegetarian version. They've got a "meaty" quality, but don't need the long, slow simmering that a meat ragu requires. Saute shallots for the ragù 1 T. oil in a large saute pan over medium heat until soft. Increase heat to high, add half the mushrooms, and saute until browned; remove from pan. Saute mushrooms in batches so they brown well. Resist stirring them too much?the longer the contact with the pan, the better the browning. Add additional tablespoon of oil to the pan and saute remaining mushrooms, then return the reserved mushrooms to the pan. Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with herbs and seasonings. While the ragù simmers, make the polenta: Whisk cornmeal into boiling liquid, then cook gently. Bring broth, cream, and seasonings to a boil for the polenta in a saucepan. Whisk in cornmeal; reduce heat to low and simmer 5 minutes, stirring often. Fold in cheeses before serving. For the Ragù — Saute in 2 T. Olive Oil: 1/4 cup shallots, sliced 1 lb. assorted mushrooms, sliced or quartered (4 cups) Add; Finish with: 3/4 cup tomatoes, diced 1/2 cup vegetable broth 1/4 cup dry sherry or Madeira 2 t. balsamic vinegar 1 t. tomato paste 1 T. chopped fresh parsley 1 t. minced fresh thyme Salt and pepper to taste For the Polenta — Bring to a Boil; Whisk in: 1 cup vegetable broth 1 cup heavy cream 1/2 t. kosher salt 1/4 t. ground nutmeg Pinch of white pepper 1/2 cup yellow cornmeal 2 T. cream cheese, cubed (1 oz.) 2 T. Parmesan cheese, grated