A savory stew of hearty portobello mushrooms, tomato and herbs, served with creamy and nutritious millet polenta!
Portobello Mushroom Ragout with Millet Polenta
Author: Rachel Carr
Recipe type: Entree
Serves: 4 servings
- 2 lbs brown mushrooms
- 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
- 1 cup of millet
- 3 cups of broth
- ¾ tsp salt, to taste
- Herbs as desired
- 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.
- 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.