We will be featuring a new recipe every month from our MusicCooks Collection . From “Cocktail Hour” to “Chocolate Bliss” each collection includes 16 different recipes along with a fun CD. Priced at $24 each, these are a great gift for you or a friend. Stop by the store to find your favorite one today!

********************************************************

Mushroom Ragout and Soft Parmesan Polenta

This perfect cold-weather dish warms body and soul. Mushrooms are rich in phytonutrients that boost the immune system, and mild, slightly sweet fennel is an excellent source of fiber and vitamin C.

Mushroom Ragout: 

2 tablespoons extra-virgin olive oil

1 onion, diced

1 pound of assorted mushrooms such as cremini, white button, oyster, chanterelles, stemmed shiitake, and/or morels

1 cup white wine

1 fennel bulb, trimmed and sliced crosswise

1 cup of vegetable broth

Salt and freshly ground pepper to taste

Soft Parmesan Polenta:

4 cups of vegetable broth

3/4 cups of polenta

1/4 cup of grated Parmesan cheese

Salt and freshly ground pepper to taste

2 tablespoons minced fresh flat-leaf parsley

1. To make the ragout: In a large skillet, heat the olive oil over medium heat and saute the onion for 4 minutes, or until soft. Increase heat to high, add the mushrooms, and saute for 7 minutes, or until mushrooms release their liquid and the liquid evaporates. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the fennel, reduce heat to medium, and cook for 5 minutes. Add the broth and simmer for 10 minutes. Season with salt and pepper.

2. To make the polenta: In a medium saucepan, bring the broth to a boil over high heat. Whisk in the polenta, reduce heat to low, and simmer, stirring occasionally, for 20 minutes, or until thickened and the grains are tender. Remove from heat and stir in the butter, Parmesan cheese, salt, and pepper.

3. Spoon the polenta into the center of each 4 plates. Ladle the mushroom ragout over the polenta and sprinkle with the parsley.

Makes 4 servings