Friday, September 24, 2010

Thursday, Sep 16th - Mushroom Ragout on Fried Polenta Cakes or on Penne

Fried Polenta Cakes with Mushroom Ragout and Marinara Sauce
D and I made two dishes out of the same base recipe.  I really wanted to use this Polenta 'Cake' I bought.  Well, it's not really a cake per se as it is a sausage.  It's not a sausage as in meaty but sausage shaped.  Don't gasp that I bought Polenta.  I love making Polenta.  It is very easy, comforting and unbelievably satisfying.  The Polenta sausage is the compacted type rather than porridgey.  I have tried to do that to my own by spread it out on a baking sheet to bake and solidfy but it never made it because I would just eat it all.  Really, the idea is that it is made with leftovers and my Polenta, low fat or otherwise, does not make it to leftover status.  It is just easier for me to cut to the chase and buy the cake.  All you need to do is slice them about 1cm thick and fry. 

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).

Mushroom Ragout

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.  :^(

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