Wild mushroom and miso ragu over cheesy polenta

By Jason Skrobar

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Ingredients

1 package dried wild mushrooms (chanterelle, porcini or morel)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 carrot, peeled and finely chopped
2 celery stalks, finely chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
4 cloves of garlic, minced
3 cups mixed mushrooms, roughly chopped (white, button, shiitake, portobello, your choice!)
1/2 cup red wine
3 tablespoons tomato paste
3 tablespoons red miso paste
1 can (28 oz) fire roasted tomatoes
Shaved or grated parmesan for serving

Add dried mushrooms to a bowl and cover with one cup boiling water. Let sit for about 30 minutes. Drain and squeeze the mushrooms, reserving the liquid. Coarsely chop and set aside.
To a large pot over medium high heat, add olive oil and butter. Once the butter has melted add onions, carrots, celery and season with salt and pepper. Cook, stirring frequently, until onions become translucent, about six to seven minutes. Add the garlic and mushrooms and continue to cook for another five to six minutes.
Whisk red wine with tomato paste and miso until dissolved and add to the mushroom mixture. Finally, add reserved reconstituted wild mushrooms, mushroom liquid and fire roasted tomatoes.
Turn the heat down to low and let simmer for 30 minutes.
To make the polenta, add chicken stock, salt and pepper to a medium sized pot over high heat and let come to the boil. Slowly add polenta and whisk continuously for one minute.
Reduce heat to medium low and continue to whisk for an additional three to four minutes. Finally, crumble and stir in goat cheese and fresh herbs and mix until the cheese has melted but still visible.
Serve ragù over polenta and top with chopped parsley and shaved parmesan. Enjoy!