
Porcini and Tomato Ragout with polenta

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In northern New Mexico, the porcini appear just as the tomatoes do, in the rainy season of late summer, and a dish that brings them together makes good culinary sense. As good as they are, though, our wild mushrooms dont seem to have the intensity that Italian porcini possess, so I always include some dried Italian mushrooms in the dish to boost that wild flavor. Without the final addition of Parmesan, this ragout is vegan. Begin this meal with a vegetable salad, such as a shredded salad of many greens, beets with ricotta salata and olives, or warm green beans with an herb vinaigrette. For wine, try an Italian red, medium bodied with aciditysuch as a Barbera or Chianti Classico.
ingredients
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serves: 4
Polenta (Cooked in the Double Boiler)
1/2-1 ounce dried porcini
3 tablespoons olive oil
1 small onion, finely diced
2 tablespoons chopped parsley
1 tablespoon finely chopped rosemary
1 clove garlic finely chopped
2 teaspoons tomato paste
1/2 cup red wine
sea salt and freshly ground pepper
1 1/2 pounds large fresh mushrooms (ideally porcini or a mixture of different varieties, the gills still closed if possible, thickly sliced)
4 large tomatoes (peeled, seeded, and diced, or 1 15-ounce can diced tomatoes)
Parmigiano-Reggiano for grating
Servings Per Recipe: 4
Amount per Serving
Calories: 197
- Total Fat: 11.2 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 49.8 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 5 g
- Sugars: 10.4 g
- Protein: 5.7 g
preparation

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