Roast Mushroom Ragu with Soft Polenta & Marscarpone

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This recipe pre-dates my 5 Ingredients philosophy.

Roast Mushroom Ragu with Soft Polenta & Marscarpone

From Stonesoup

Serves 10-12
4kg mixed mushrooms (I used portabello, swiss brown, shiitake, shemeji, button and field)
150g butter
3T extra virgin olive oil
2 large brown onions, peeled and diced
4 cloves garlic, peeled & finely sliced
½ bunch thyme
2C chicken or vegetable stock
40g dried porcini mushrooms
1C red wine
2T tomato paste
4T red wine vinegar or to taste
soft polenta (to serve)
100g parmesan, grated
extra parmesan, to serve
250g marscarpone, to serve

1. Preheat oven to 200C. Wipe mushies clean and slice into chunks about 5mm thick. Place in 2 baking trays and dot with butter. Bake for 40mins to 1 hour or until mushrooms are cooked through.

2. Meanwhile, heat oil in a large saucepan or flame proof casserole dish and cook onions over a low to medium heat, stirring occasionally until soft and slightly golden. Add garlic and thyme and cook for another few minutes. While the onions are cooking bring stock to the boil in a small saucepan and add porcini. Allow to stand and infuse.

3. When the onions are cooked add wine, tomato paste, soaked porcini and stock and bring to a simmer. When mushies are cooked add to the onion mixture along with any mushroom juices. Simmer stirring occasionally for about an hour or until sauce has reduced. Season with salt, pepper and vinegar.

4. Stir grated parmesan in with polenta and divide polenta between warmed pasta bowls. Top with mushroom ragu and a dollup of marscarpone and serve with extra parmesan passed separately.