Mushrooms with polenta and gorgonzola

img_2389It had been a long day, it was raining and I was in serious need of comfort food – and a supper that didn’t involve going shopping first. I had some kale, the end of a packet of Gorgonzola, and a packet of chestnut mushrooms in the fridge – not very inspiring.

As soon as I spotted this recipe for mushroom ragout with polenta I knew it fitted the bill, as I had polenta in the cupboard and, unusually, a few dried porcini mushrooms too. Although I had to adjust some of the ingredients – no flat mushrooms only chestnut ones, Marsala instead of red wine, and gorgonzola instead of taleggio – my version was still really tasty – and comforting. I found this quantity of polenta rather more than I could eat, so if you’re not ravenous you might want to cook less.

Solace for one wet, weary person

a few porcini mushrooms
a large knob of butter
1 shallot, finely sliced
1 garlic clove, crushed
Leaves of 2 sprigs of thyme
175g mushrooms, sliced
good slug of Marsala
60ml vegetable stock
25g gorgonzola

Polenta:
125ml milk
125ml water
1 bay leaf
1 sprig thyme
60g instant polenta
12g butter
15g grated parmesan (or vegetarian alternative)

Start by putting the porcini in a small bowl, covering with 40ml of hot water and leaving to soak for 20 mins. Put the milk and water into a saucepan with the bay leaf and thyme, and heat to boiling point. Pull off the heat and leave to infuse while you get on with slicing the shallot and mushrooms. Measure out the polenta and make up the stock. I used a scant ½ tsp of Marigold bouillon with boiling water – it would be better still if you are organised enough to have cubes of home-made stock in your freezer – I’m not there yet!

Put a good knob of butter into a large-ish frying pan. When it sizzles add the chopped shallot and cook for a few minutes. Then add the garlic and thyme leaves and cook for another minute. Squeeze out the dried mushrooms, keeping their soaking water. Turn up the heat and add the porcini, then after a minute add the rest of the mushrooms and cook over a high heat for 4 or 5 minutes, stirring all the time so they don’t catch, until they are soft. Add a good slug of marsala (or red wine) and let it bubble up and reduce for a minute or so. Finally add the mushroom soaking water and stock, reduce the heat and simmer for 10-15 minutes until the sauce has reduced and you have the consistency of a stew.

img_2385After the mushrooms have been simmering for 5 minutes or so put the grill on to heat and make the polenta (and if you’re having greens, which I recommend, now is the time to steam them). Heat the flavoured milk and water back to the boil and pour in the polenta in a thin, steady stream, stirring hard all the time. Let it cook for a minute or two, then stir in the butter and parmesan (this is not a recipe for those who are wary of butter!). Pour into an ovenproof dish and create a dip in the centre.

img_2387When the mushrooms are ready pile them on top of the polenta, dot the gorgonzola over the top and put under the grill for about 3 minutes or until the cheese has melted. I do think it is best served with a big pile of fresh greens to counteract the richness of the buttery, cheesy polenta. I think it would be a good vegetarian dish for a crowd too, as the mushrooms could be prepared ahead and gently reheated, so that only the polenta would need to be done at the last minute. It would look good served on a big platter so that everyone could dig in – just multiply the quantities up to suit.

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