So got home from work last night & had absolutely no idea what I felt like for dinner, didn`t feel like going to the store & didn`t feel like going out. None of these are my usual but just figured I could probably find something to put together from the fridge. What is pretty typical, I found a little of this, a little of that & a number of offerings that needed to be used very soon or they were headed out by way of the garbage. Well, I have to say I was nothing less than stoked with the end result! And… I was able to finish up the last of like 4 things going neglected & taking up space. Super win win here. Now I can fill it up again for the weekend & start all over again. Just one of those vicious cycles in my life but one I can`t seem to shake. Anyway, enough about my issues which I have many.
I think you`re going to really enjoy this dish! It comes together in about 30 minutes, can easily be vegetarian, stands alone as an entrée or would be a great side dish & best of all, it`s just totally delicious! This simple man`s plan to better eating today is Quick Mushroom Ragu with Squash & Creamy Polenta. Now, I used medium size Portobella`s here because that`s what I had. With the use of a mix of different mushrooms this could be elevated further but oh well. It was still crazy good. And the simple creamy polenta was such a perfect pairing! I love it when things work!!
Here`s what you`ll need for your Quick Mushroom Ragu with Squash & Creamy Polenta:
Serves 2 as an entrée or 4 as a side dish.
Mushrooms- 1 lb chopped
Squash- 8oz cut into bite size pieces
Onion- 1/2 cup diced
Garlic- 1-2 cloves minced
Prosciutto- 2oz (optional)
Chicken or Vegetable Stock – 2 cups
Olive Oil- 2 Tablespoons
Butter- 1 tablespoon
Cream- 1/2 cup
Milk- 1 cup
Polenta- quick cooking, 1/2 cup
Whiskey or wine- 2oz whiskey or 1/2 cup wine(red or white)
Parmesan Cheese- 2oz grated
Sage- a few fresh leaves
Thyme- a few sprigs
S & P to tasteSee what I found! These are my key players.Start by prepping the veggies. Chop your mushrooms, cut up the squash, dice the onion & mince the garlic.Heat the olive oil & butter in a saute pan over medium heat. When hot add the onion, stir & cook for 2 minutes. Add the garlic & cook a minute longer.Add the mushrooms, season with some salt & fresh pepper, give a stir & cook 5-6 minutes until soft. Add in the whiskey or wine & cook until evaporated. I love the flavor a little booze gives these babies.Turn down the heat to medium low, add the herbs & 1 cup of chicken stock. Let it simmer for 8-10 minutes.To the mushrooms add in your cream.And the squash. Stir & bring to a simmer. Cook for 4-5 minutes until the mixture has thickened or tightened up a bit.
This is totally optional but really complimented the other flavors & hey, I had some. Chop or tear the prosciutto into small pieces. I then crisped them in a dry nonstick pan for a couple of minutes & used to finish the dish.
Meanwhile make your polenta. Bring the milk & remaining chicken stock to a boil. In a slow stream pour in the polenta stirring continuously. You don`t want any nasty lumps. Cook for 1-3 minutes until thickened. Turn off the heat & stir in the parmesan cheese. We`re ready to plate.Make a bed of polenta & spoon on some of the mushrooms & squash. Top with a little crispy prosciutto & garnish with a few fresh herbs.
Serve & enjoy your Quick Mushroom Ragu with Squash & Creamy Polenta!!
For other quick & easy weeknight meals take a look at my Cajun Spiced Tilapia with Stewed Tomatoes & Peppers , Easy Weeknight Teriyaki Chicken or Meatless Monday Spaghetti alla Puttanesca .