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Epicurious

Wild Mushroom and Parsnip Ragout With Cheesy Polenta

By Katherine Sacks

4.5

(31)

Wild mushroom and parsnip ragout on top of polenta in a shallow bowl.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This hearty mushroom ragout—served over creamy polenta—gets a boost of earthy flavor from umami-packed tomato and miso pastes. Using a good mixture of wild mushroom such as maitake, shiitake, and porcini will add a nice richness to the ragout, but if you can't find them, crimini or button mushrooms are a good substitute. Serve with garlicky sautéed spinach or a side salad alongside.

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