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Mushroom Ragout


1/4 cup olive oil
1 large onion
2 teaspoons chopped rosemary
salt and freshly milled pepper
2 pinches red pepper flakes (optional)
1/2 lb. portobello mushrooms sliced 3/8" thick
1 lb. white mushrooms, thickly sliced
2 garlic cloves minced
3 tablespoons tomato paste
1-1/2 cups vegetable stock or water
1 teaspoon sherry vinegar (I use about 1/4 cup of wine instead)
2 tablespoons butter (NOT ESSENTIAL)
2 tablespoons chopped parsley or tarragon



Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and rosemary and cook, stir occasionally, until lightly browned about 12 minutes. Season with salt and pepper and red pepper flakes. Remove contents to a bowl, set aside.

In a large pot add some more oil (1 tablespoon) and when hot add the portobello mushrooms and the white mushrooms and sauté until nicely browned (5 min). Then add back the contents of the bowl, then garlic, tomato paste, stock, and wine. Simmer gently for 12 to 15 min. Add parsley, taste for salt, and season with pepper. This can be served over noodles or polenta.


Cooking polenta:

1 cup polenta to about 4 cups of water or vegetable stock. Bring the water to a rolling boil in a large heavy bottomed pot. Reduce heat to medium-low. Add the polenta very slowly while stirring with a wooden spoon. Stir steadily 15 to 20 min or until the mixture tears away from the sides of the pot. I like to spoon the stuff on to plates and then place them in a warm place until it sets up. Then any sauce can be served over the top. You can also use vegetable stock instead of the water to nicely flavor the polenta.


Have fun! Bye, Doug.


Reference: Doug James



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