I always wanted to make this and today we finally had mushroom ragout.
It fits perfectly the season and when I discovered these fine mini-mushrooms I just had to snap them up.
For 2 portions:
3 oz. polenta/semolina of maize (100g)
10 fl. oz. water (300ml)
juice of half a orange
salt, pepper, ginger
Scald the polenta with water, season well, then add the orange juice and let simmer for about 15 minutes.
Form 8 small bites out of the bulk and roast them golden-brown from both sides.
7 oz. tofu (200g)
3 tablespoons soy sauce
1 teaspoon "Ras el Hanout"
2 leaf of sage
some rosemary leaves
Dice the tofu and season well with soy sauce and Ras el Hanout. Chop the sage and rosemary finely, then add it to the rest. Let everything draw for some hours (over night if possible).
a small piece of celery
1 tablespoon tomato puree
1 tablespoon starch
3 fl. oz. red wine (100ml)
7 fl. oz. water (200ml)
5 fl. oz. unsweetened oat based cream (150ml)
1 small carrot
12 oz. mini-mushrooms or mixed mushrooms (350g)
Cut the leek, shallot and celery finely. Roast it well in olive oil together with the tofu. Add the tomato puree and caramelize it gently, then stir in the starch and deglaze with red wine.
Pour everything into a saucepan and douse with water and oat cream.
Chop and add the carrots and mushrooms. Let the ragout simmer for 15 minutes without a lid.
Serve the polenta-bites with a small salad. Bon Appetit :-)