Easy Mushroom Ragu with Parmesan Polenta

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 shallots (halved lengthwise and thinly sliced)
• Kosher salt
• 1 pound portobello mushrooms caps (sliced into 1-inch chunks)
• 1 garlic clove (thinly sliced)
• 2 teaspoons finely chopped fresh rosemary or thyme
• 1/2 teaspoon crushed red pepper
• 3 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 2 tablespoons unsalted butter
• 1/3-1/2 cup vegetable broth
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. 1

   Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

2. 2

   Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.

3. 3

   Stir in the garlic, rosemary or thyme, red pepper, tomato paste, vinegar and butter. Add ⅓ cup of the stock or water and stir and simmer until the mixture becomes saucy, adding more liquid as needed.

4. 4

   Serve the ragu over parmesan polenta or pasta, with grated Parmesan to taste.