Mushrooms and a dab of tomato paste cooked down in a bit of broth smell divine, just like we remember our moms sautéing mushrooms when we were kids. Served over silky polenta this is comfort in a bowl. Promise us you’ll eat your broccolini, too. Cook, relax and enjoy!
What you’ll need:
1 bunch broccolini 1 small yellow onion 1 lb mixed mushrooms (8 oz button; 4 oz cremini; 4 oz shiitake) 1 clove garlic 1 Tbsp tomato paste 8 oz vegetable broth fresh thyme sprigs 1 Tbsp butter ½ cup quick cooking polenta 2 oz fontina cheese olive oil coarse salt freshly ground black pepper all-purpose flour
rimmed baking sheet 1 large oven-proof skillet 1 medium saucepan box grater
- Roast broccolini
Preheat oven to 425°F. Trim ends from broccolini and place on a rimmed baking sheet. Toss with 2 tablespoons olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, shaking pan halfway through, until tender, 12–15 minutes.
- Prep vegetables
Trim onion, halve, peel, and chop. Trim stems from mushrooms and thinly slice caps. Finely chop garlic. Heat 2 tablespoons oil in a large oven-proof skillet over medium-high. Add onion season with ½ teaspoon salt and several grinds pepper. Sauté until tender, 4 minutes.
- Sauté mushrooms
Add mushrooms and garlic to skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until mushrooms are tender and cooked down to about half their size, 8–10 minutes.
- Finish ragù
Stir in tomato paste and cook 1 minute. Sprinkle 2 teaspoons flour over mushrooms and cook 1 minute. Add broth and thyme and bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Stir in ½ tablespoon butter until melted and season to taste.
- Cook polenta
Meanwhile, bring 2 ½ cups water to a boil and season with ½ teaspoon salt. Whisk in polenta and reduce heat to low. Cook, whisking often, until thickened and tender, about 5 minutes; whisk in remaining butter and season to taste. Grate fontina.
- Finish mushrooms
Preheat broiler with rack in highest position. Sprinkle ragú with cheese and broil until melted and bubbly, about 3 minutes. Serve mushrooms over polenta with broccolini alongside. Enjoy!