Miso Mushroom Ragu with Baked Polenta

Miso mushroom ragu
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Recipe courtesy of Tenderheart by Hetty Lui McKinnon, Macmillan Publishers, RRP $69.99

With a mixture of fresh and dried mushrooms, this saucy dish imparts both bright and deeper umami moments, along with contrasting textures. The technique of adding the stock gradually, allowing the liquid to reduce before adding more, allows the mushroom flavours to develop slowly and become more concentrated. The baked polenta is a saviour, predominantly hands-off and foolproof. As always, ensure that the polenta is warm when you are ready to serve as it becomes hard as it cools. Store left over polenta in the fridge; the next day, cut it into fingers and pan-fry. You could also serve this mushroom ragu with pasta or rice.

Miso mushroom ragu with baked polentaSERVES 4–6

Ingredients

  • extra-virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 20 g (about 1⁄2 cup) dried porcini mushrooms, soaked in 250 ml (1 cup) boiling water for 20 minutes
  • 2 tablespoons tomato paste
  • 450 g mixed mushrooms, trimmed and torn
  • 1 thyme sprig
  • sea salt and black pepper
  • 500 ml (2 cups) vegetable stock
  • 2 tablespoons white (shiro) miso
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • handful of chopped parsley

Oven-baked polenta

  • 170 g (1 cup) polenta (not quick cooking)
  • 1 litre (4 cups) vegetable stock or water
  • 1 teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
  • 125 ml (1⁄2 cup) non-dairy or regular full-cream milk

Gluten free and vegan: substitute • porcini mushrooms: dried shiitake mushrooms • red wine vinegar or balsamic vinegar: lemon juice

Method

  1. Preheat the oven to 180°C.
  2. To make the oven-baked polenta, place the polenta, stock or water and salt in a baking dish (about 18 cm × 24 cm) and stir. Place in the oven (with a baking tray underneath) and bake for 30 minutes. Remove from the oven, add the olive oil and milk, then stir and return to the oven for another 30 minutes.
  3. Heat a large Dutch oven or deep frying pan over medium–high heat. Add a good drizzle of olive oil, along with the onion, and cook for 3–4 minutes, until softened and starting to turn golden at the edges. Add the garlic and celery and stir for 1 minute.
  4. Drain the porcini and squeeze out excess moisture, reserving the soaking liquid. Strain the liquid through paper towel or a fine-mesh sieve to remove any sediment.
  5. Add the tomato paste to the onion mixture and stir for 1 minute, then add the porcini, mushroom and thyme. Cook, stirring occasionally, for 5 minutes. The mushroom will become caramelised and then soft. Reduce the heat to medium, add the porcini liquid and season with 1⁄2 teaspoon of sea salt. Add 250 ml (1 cup) of the stock and allow this to cook and bubble for 4–5 minutes, until it’s reduced. Add the remaining 250 ml (1 cup) of stock and cook for another 9–10 minutes, until it’s reduced – the liquid should be quite thick, the consistency of gravy. Stir in the miso and vinegar. Taste and season with sea salt and black pepper.
  6. Serve the baked polenta alongside the mushroom ragu and top with parsley.