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The
Wisconsin Mycological Society | Sausage
and Mushroom Ragout with Polenta
Ingredients (4 servings):
8 sausages
30g onion
250g Japanese mushrooms (maitake, shimeji)
50cc
white wine
200cc tomato paste
150cc bouillion
3 Tbsp. parsley, finely
chopped
Pinch of oregano
1 clove garlic
1 small dried red chilli
10g Parmesan cheese
Olive oil as required
Polenta:
100g polenta
(ground maize)
800cc water
30cc olive oil
20g butter
Pinch of
salt
Recipe:
1. To cook the polenta, bring the water to a boil and
add the olive oil,
butter, salt and polenta one by one. Simmer over low heat
for 30 minutes
stirring occasionally.
2. Separate the mushrooms into small
clusters, finely chop the onion and
seed the chili. Chop the garlic clove
in half, peel and crush.
3. In a frying pan stir-fry the olive oil, garlic
and chilli pepper over low
heat until fragrant. Add the sausage and stir-fry.
Add the onion and
mushrooms and stir-fry further. Season with salt and pepper.
4. Add the white wine and bring to the boil. When most of the liquid has
evaporated,
add the tomato paste, bouillon, parsley and oregano and simmer
gently. 5.
Transfer the polenta, the sausage and mushrooms onto a serving
dish and sprinkle
with olive oil, parsley.
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