Mushroom Ragout Courtesy Of: The Mushroom Council Mushroom Ragout Serves 24 80 mL or 6 Tbsp Salt, divided 1.5 kg or 3 lb, 4 oz Polenta 360 g or 12 oz Grated Parmesan cheese 2 kg or 4 lb Mixed white, portabella, crimini, oyster mushrooms 175 mL or 3/4 cup Olive oil 180 g or 6 oz Unsalted butter 500 g or 1 lb, 8 oz Sysco Natural Shallots, finely chopped 100 mL or 1/3 cup All purpose flour 3 L or 3 qt Dry red wine 7 mL or 1 1/2 tsp Ground black pepper 1.6 kg or 3 lb, 12 oz Frozen artichoke hearts, thawed Chopped parsley, as needed for garnish For polenta, bring 2 gal (8L) water to boil; add 2 oz (60 g) salt. Pour polenta into water in thin stream, stirring constantly, until it begins to thicken, about 5 minutes. Cook over very low heat, stirring ocassionally, until thick and pulls away from pan, about 30 minutes. Stir in Parmesan. Divide between two buttered sheet pans, spread evenly. Allow to solidify; cut each pan into 12 squares or triangles, chill.

For ragout; saute mushrooms over medium-high heat in 1/2 cup (125 mL) oil and 4 oz (120 g) butter until lightly browned. Remove from pan; reserve.

In same pan, saute shallots in remaining oil and butter, until soft, about 5 minutes. Stir in flour; cook over medium-high heat until mixture browns, about 10 minutes.
To serve, grill or broil one piece chilled polenta. Top with one cup (250 mL) hot ragout on serving plate. Sprinkle with parsley.