Mushroom Ragout with Soft Polenta
900g (2lb) mixed mushrooms, brown/white with some exotics like [censored] etc 2 tomatoes, diced
4 cloves garlic, chopped 1 veggie stock cube 2 tsp fresh chives, chopped 200g (7oz) fresh
polenta paprika
Wipe clean the mushrooms and slice the larger ones. Heat 1 tbsp olive oil in a large saucepan. Add
the mushrooms, tomatoes and garlic. Stir, then cook uncovered, stirring from time to time, for
about 20 – 25 minutes or until the mushrooms are tender and bathed in juice. Add 1 crumbled veggie
stock cube to the mushrooms and cook for 2-3 minutes longer. Season and sprinkle with chopped
chives. Make up polenta according to package instructions using water or vegetable stock – it
should have the consistency or loose mashed potatoes – and sprinkle with a little paprika. Serve
with the mushroom ragout.