|Fried Polenta Cakes with Mushroom Ragout and Marinara Sauce|
D did not want Polenta. He wanted Penne. He could probably have Penne every night of the week if he had to live on a food for a week. I would probably choose sushi (refer to Sushi Addict post).
1 Portabella Mushroom, cleaned and sliced
1 c Oyster Mushrooms, sliced (normally come pretty clean)
5-6 Crimini or Button Mushrooms, brushed and sliced
2 T Olive Oil
1 T Butter
1/2 c Dry White Wine
1 clove Garlic
2 t fresh Oregano
2 t fresh Thyme
1/5 fresh Parsley, chopped
Season to taste with Salt and Pepper
1/2 c Marinara Sauce (optional, homemade or good quality jarred)
Heat Olive Oil and Butter in a skillet on Medium High heat. Add the mushrooms in handfuls so as not to crowd the pan. They will shrink as you cook. Add the Herbs and Garlic. You could add the Garlic first but I don't like to over brown the Garlic.
Try not to move your mushrooms arond too much. Let them brown. After 5-7 minutes, when they start to show some colour, add the wine. Toss. Add some pasta water (D's Penne is cooking at this point) if the pan is too dry. Turn the heat down to medium.
Now I took half the Mushrooms and topped my friend Polenta cakes and added some simple Marinara. D added his Penne to the pan with the Mushrooms and tossed. Add some pasta water as needed. Season to taste. Top with shaved Parmesan.
|Mushroom Ragout on Penne which D needs to toss more|
So goood... photos, not so much. I was messing with the setting on my Camera and left the white balance on the wrong level. :^(