Double Mushroom Ragout

Travelling Man's favorite ingredient is mushrooms....something to do with a mispent  youth  hanging around airfields ....but lets not go there.....So I thought I'd try this recipe that is outrageously mushroomy...gotta get me some brownie points right??  This being said, the Teenagers worst nightmare is mushrooms.. so this only serves 2 ...very generously...

2 chopped shallots
2 tbsp olive oil -divided
1 lb assorted mushrooms...crimini,button,shitake for example,quartered .
2 diced fresh tomatoes
1/2 cup vegetable stock
1/4 cup dry sherry or Madeira
2 teasp balsamic vinegar
1 teasp tomato paste
1 tbsp chopped fresh parsley
1 teasp fresh minced thyme
salt and pepper to  taste.

Saute the shallots in a large saute pan in 1 tbsp oil,for about 4 minutes, or until softened. Add half of the mushrooms and continue to saute until brown. Remove the mushrooms from the pan ,add the other tbsp oil, and saute the remaining mushrooms.

Return the first batch of mushrooms to the pan,and stir in the tomatoes, broth , sherry ,vinegar and tomato paste. Reduce the heat to low and simmer for 15 minutes. Sprinkle the ragu with the parsley and thyme just before serving, and season.

I served ours with some cheesy polenta...this again makes enough for 2.

In a saucepan,bring 1 cup vegetable broth ,1 cup milk and 1/4 teasp ground nutmeg to the boil. Whisk in 1/2 cup cornmeal,reduce the heat to low and  simmer for 5 minutes, stirring alot. Fold in 2 tbsp cream cheese , 2 tbsp grated Parmesan, and a little salt, just before you want to  serve.

It was a really satisfying meal...Travelling Man was a happy boy......and it smelt great as it was cooking...attracting the attention of two little friends.....

Here is one of them..... hoping...hoping....