Wild Mushroom and Parsnip Ragout with Cheesy Polenta

Ingredients

• •2 tablespoons olive oil, divided
• •1 small onion
• •1 clove garlic
• •1 sprig thyme
• •1 medium parsnip
• •12 ounces mixed wild mushrooms
• •1 tablespoon miso paste
• •1 tablespoon tomato paste
• •½ teaspoon cornstarch
• •1¾ teaspoons kosher salt
• •¼ cup red wine
• •1 cup quick-cooking polenta
• •5 cups whole milk
• •½ cup grated Parmesan
• •¼ cup roasted hazelnuts
• •¼ cup unsalted hazelnuts
• •¼ cup chopped hazelnuts

Cooking Instructions

1. 1.

   Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.

   15 min

2. 2.

   Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.

   15 min

3. 3.

   Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.

   20 min

4. 4.

   Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

   5 min