Casserole
Six Mushroom Ragout with Polenta

This recipe was featured on "You're the Chef" episode #205. Buy this episode from WVIA.

Yield: four portions

Ingredients:

Step 1 - Ragout
2 Tbsp.	sesame oil
2 Tbsp.	salad oil
1/4 c.	shallots, chopped fine
1/4 c.	elephant garlic, chopped fine
1 c.	portobello mushrooms, stems removed and reserved, cubed
1 c.	crimini mushrooms, stems removed and reserved, cubed
1/2 c.	dried mushrooms, re-hydrated, reserve liquid
2 c.	button white mushrooms, washed, trimmed stems, halved if necessary
1 c.	oyster mushrooms, stems trimmed, left whole
1 c.	canned straw mushrooms, liquid drained and discarded
1/2 c.	dry red wine
1/2 c.	rich vegetable stock infused with the mushroom stems and trim (or water)
1/2 c.	black bean sauce or paste
2 Tbsp.	fresh chives, minced fine
2 Tbsp.	fresh thyme, leaves stripped
2 Tbsp.	fresh parsley, chopped fine
2 Tbsp.	rice wine
1/4 c.	cornstarch
1/4 c.	water
1/2 c.	low-salt soy sauce
to taste	salt
to taste	fresh ground black pepper
Step 2 - Polenta
1/4 c.	olive oil
1/4 c.	Spanish onion, small dice
1/2 tsp.	fresh garlic, chopped
1/4 c.	green pepper, small dice
1/4 c.	sweet red pepper, small dice
2 tsp.	fresh parsley, chopped fine
3 c.	water
1 c.	cornmeal
1 c.	grated Parmesan cheese
to taste	ground black pepper

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Step 1 - Ragout procedure:
Sauté the garlic and shallots in oil until they are just tender. Add all the mushrooms except the oyster mushrooms and canned straw mushrooms and continue to sauté, stirring them occasionally until they begin to soften, rendering the liquid from them. Add the red wine, bean paste and stock, and bring the mixture to a boil, then simmer for 5 minutes. Add the herbs, rice wine and mushrooms. Combine the cornstarch and water to form a smooth slurry paste. Allow the mixture to just return to a boil, then thicken the liquid in the ragout with the slurry until it just coats the back of a spoon or to your liking.

Season to taste. Serve with your favorite oriental noodles or rice.

Step 2 - Polenta procedure:
Sauté the vegetables in the olive oil. When they are just tender, remove them from the heat; add the parsley and cool.

Boil the water and pour in the cornmeal, stirring constantly until the cornmeal swells and forms a firm paste. The vegetables can be added along with the Parmesan cheese and the pepper.

The polenta can be served hot like a rice or porridge, or cooled on a small baking sheet and cut into geometric shapes. Dust the pieces of polenta with flour and sauté them over high heat so they brown and crisp. They can be re-heated in the oven before you serve them with the meal.