Ingredients
1 oz. dried porcini mushrooms
2 tbsp. extra-virgin olive oil
2 shallots, finely chopped
2 garlic cloves, very thinly sliced
2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped
1 tbsp. chopped fresh tarragon, plus more for serving
2 bay leaves
1 1/2 tsp. kosher salt, plus more to taste
2 tsp. all-purpose flour
1/2 c. red wine
4 c. vegetable broth
4 c. water
2 c. polenta or corn grits
3 tbsp. vegan butter
1/2 c. nutritional yeast
Preparation
Step 1To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.Step 2In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes. Add mushrooms, tarragon, bay leaves, and 1/2 teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.Step 3Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and wine and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt to taste.Step 4To make polenta: Meanwhile, in a large heavy saucepan, bring broth and water to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in vegan butter and nutritional yeast until melted. Serve immediately topped with mushroom ragu. Garnish with chopped tarragon.
