Here’s a good one for your next Meatless Monday.

 

 

 

MUSHROOM RAGOUT

a swirl or two around the pan of olive oil

1 – 225 g package of white mushrooms (about 4 cups), sliced

1/2 cup chopped green onions (reserve some of the green parts to garnish)

2 cloves garlic, minced

1/2 tsp sea salt

1/2 tsp ground pepper

1 tsp dried thyme

splash of dry sherry (optional)

1 tbsp Worcestershire sauce

2 tbsp tomato paste

1/2 cup chicken broth

1 tbsp flour

grated Parmesan to garnish

Heat oil and sauté onion for a couple of minutes.

Add garlic and continue to sauté for another minute.

Add mushrooms and season, stirring occasionally for about 5 minutes.

Deglaze with a splash of sherry (optional).

Stir in tomato paste and Worcestershire sauce.

Whisk flour with a couple of tablespoons of chicken broth.

Add to pan and stir until it begins to thicken.

Stir in rest of chicken broth and simmer for another 5 minutes.

This should produce a gravy-like consistency.

Serve over polenta (recipes and extra ideas below)

No time to cook polenta?

This ragout is very good served over toast

for a quick easy supper.

Here are links to a couple of my polenta recipes:

Creamy Sage Polenta

Lemon Polenta

I would suggest making double the quantity of polenta

so you have leftovers for Grilled Polenta.

And there will be another post coming up

with a great idea to use up the leftover from tonight’s dinner.