Notes: The mushroom ragu also goes great with grilled bread or toast.
Ingredients: 1 recipe Parmesan Polenta (see Parmesan Polenta recipe under Sides).
1/4 cup good-quality extra-virgin olive oil
1 1/2 pounds fresh mushrooms (shiitakes, oyster, chanterelles, crimini, and/or button), cleaned and stems removed
4 cloves garlic, thinly sliced
1 heaping tablespoon fresh thyme leaves (removed from stems)
1/2 cup dry white wine
1/2 cup heavy cream
Crushed red pepper flakes (optional)
Salt and pepper, to taste
1 lemon
Freshly grated Parmesan cheese
Instructions: 1. Prepare polenta (see Parmesan Polenta recipe under Sides).
2. Over medium-high heat, place a frying pan large enough for the mushrooms to fit without crowding. Add olive oil and heat until it starts to smoke. Add mushrooms. Do not disturb mushrooms for 5 minutes. If you move them about, they'll release their water and start to steam. If you're worried they might burn, reduce heat.
3. After mushrooms have cooked for 5 minutes and have started to caramelize, add garlic and thyme; toss and cook mushrooms evenly for another 3 minutes. Add wine, cream, and red pepper flakes (if using). Season with salt and pepper. Cook until liquid is reduced to a rich and creamy sauce. Add a little more wine or cream if you would like more liquid.
4. Serve mushroom ragu over polenta. Drizzle with olive oil and squeeze a little lemon juice over it. Grate a little fresh Parmesan over the dish and serve immediately.
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