2 tablespoons olive oil (optional-you can use water instead)
1 large onion, diced
salt and pepper
1 teaspoon thyme
1 teaspoon sage
crushed red pepper to taste
1 tablespoon tomato paste
8 oz whole peeled tomato
1 tablespoon all purpose flour
2 cups water or broth
3 cloves garlic, minced
3 tablespoons parsley, chopped
MILLET POLENTA
1 cup of millet
3 cups of broth
¾ tsp salt, to taste
Herbs as desired
Instructions
MUSHROOM RAGOUT
Clean the mushrooms and trim the stems. Quarter the mushrooms.
Heat the olive oil in a wide skillet. Add the onion, and sauté for about 3 minutes or until lightly browned.
Lower the heat to medium and add the thyme, sage, crushed red pepper, and tomato paste. Add the tomato, stir well and cook for 1 minute.
Sprinkle with the flour, stir well, and cook for 1 minute.
Add 1 cup of broth and stir until slightly thickened, about 1 minute. Gradually add the remaining broth and cook for 2 more minutes. The sauce should be like gravy. Season with salt and pepper to taste. Thin with more water if desired,
Serve over millet polenta, pasta or on rustic toasted bread.
MILLET POLENTA
Mix millet and broth in a pot.
Bring it to a boil and simmer for 20 minutes, stirring occasionally. The millet is cooked when the water has fully absorbed.
Serve the millet right away for soft polenta. Alternatively, press the millet into a greased pan and leave it to cool for a few hours or overnight.
When you’re ready to cook the millet, turn the millet out onto a cutting board. It should come out as one big loaf. Slice into thick slices for cooking.
Either fry in olive oil on medium heat until brown or bake on an oiled cookie sheet at 400 F for 20 minutes.
Recipe by Plant Craft at https://www.rachelcarr.com/portobello-mushroom-ragout-with-millet-polenta/