This is one of my favorite meatless meals. The balsamic glazed mushroom ragout makes for a hearty addition to the crisp-on-the-outside, creamy-on-the-inside panfried polenta.
The dish is table-ready in less than 30 minutes, is gluten-free and can be modified for vegetarian and vegan lifestyles.
Ready to dig in?
Balsamic Glazed Mushroom Ragout
- 1 Tablespoon butter (you can substitute oil)
- 1 Tablespoon bacon grease (you can substitute oil or butter)
- 1 pound Crimini mushrooms stemmed and cut into small cubes
- pinch of kosher salt
- 1 shallot, finely chopped
- 1 large clove garlic, minced
- 1 teaspoon fresh thyme, chopped
- pepper to taste
- 1/2 cup chicken stock (or veggie broth), divided
- 3 Tablespoons aged balsamic vinegar (the thicker, the better)
- 1 Tablespoon heavy cream
- 2 teaspoons fresh parsley, chopped, plus more for garnish
Step 1: In a large skillet, melt butter and bacon grease (or substitutes). Add mushrooms, salt and shallot, cooking on medium-high, stirring occasionally, until mushrooms begin soften and brown (around 5 minutes).
Step 2: Stir in garlic, thyme and black pepper (to taste) and cook for another 3 minutes, or until most of the moisture has cooked off and a fond begins to form on the bottom of the pan.
Step 3: Deglaze pan with 1/4 cup of the stock. Stir, then add 2 Tablespoons of the balsamic vinegar. Cook until most of the liquid has evaporated and mushroom mixture begins to brown again. This will allow the flavor of the balsamic vinegar to condense and sweeten.
Step 4: Add the remaining 1/4 cup of stock and Tablespoon of balsamic. Cook, stirring constantly, until mushrooms take on a shiny glaze. Remove from heat, stir in the Tablespoon of heavy cream and chopped parsley. Serve over slices of panfried polenta. Garnish with shaved Parmesan, parsley, and a drizzle of balsamic.