Dandelion Mushroom Ragout with Polenta





What's for dinner?


Dandelions!


DANDELIONS?!?!


Yes. You heard that right. Dandelions are probably the most disliked "weed", but they are an extremely healthful and frugal natural source of many nutrients. Check out this article by Livestrong.com.


I am very enthusiastic about foraging culture, and whenever I get the chance to do so (outside the city) I do! if you live in an area where it is polluted or the population is dense, like I do, it may not be a good idea to use the greens you find growing wild. I found the greens at the local huge-name grocery store. Otherwise, HAVE AT IT!

Also: Avoid areas where dogs might pee.


Ingredients

For the Polenta

4 cups vegetable broth

1 teaspoon salt

1 cup polenta

2 tablespoons olive oil

1/2 cup parmesan cheese, (vegan or regular) grated


For the Ragout

3 cups dandelion leaves, chopped

1/3 cup olive oil

16 ounces portobella mushrooms

1/2 red onion

3 garlic cloves, minced

1/2 teaspoon rosemary

1/2 teaspoon oregano

salt & pepper

1 cup white wine- I used Corvo Pinot Grigio

1/2 cup brown rice flour

3 tablespoons olive oil

3 cups vegetable broth


Directions

For the Polenta

  1. Bring water and salt to a boil in a large saucepan; slowly sprinkle the polenta into the boiling water, whisking constantly

  2. Reduce heat to low and simmer for a few minutes, stirring often, until the polenta starts to get thick. Cover and cook for 30 minutes, stirring often.

  3. Turn off heat and gently stir the olive oil into polenta , then stir in parmesan cheese. Cover and let stand while you prepare the ragout.

For the Ragout

  1. In a large bowl, pour boiling water over dandelion greens and allow to sit for 10 minutes. Strain in a sieve.

  2. In a large saucepan, saute the onions with the olive oil until they start to sweat, add in the mushrooms and dandelion greens. Saute for another 6-7 minutes, until the mushrooms are starting to get tender. Add in minced garlic and white wine. Simmer until reduced by half

  3. Remove the vegetables and juices from the pan and heat 3 tablespoons of olive oil.

  4. Sprinkle the pan with the flour and whisk until a paste forms.

  5. Slowly whisk in the vegetable broth and simmer for 6-7 minutes.

  6. Place 1 cup polenta in the bottom of a bowl and ladle ragout over it. Garnish with parsley and more vegan parmesan cheese.



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