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
freshly ground black pepper
rimmed baking sheet
1 large oven-proof skillet
1 medium saucepan
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.
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.
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.
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.
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.
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!