By Co-op Owner Merianne Myers
MUSHROOM RAGOUT
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
5 or 6 ounces mushrooms (cultivated, wild, or a combination), cut into 1/2-inch pieces (2 cups)
3 garlic cloves, crushed and finely chopped
4 or 5 Roma-type tomatoes, halved, seeded, and cut into 1/2-inch pieces
2 small ears corn, husked and kernels cut off or 1 cup frozen corn kernels 1/2 cup chicken or vegetable stock
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
Sautee onions in oil until soft but not brown. Add mushrooms and garlic and continue to sautee until the mushrooms begin to soften. Add the remaining ingredients and simmer until any liquid disappears and mushrooms are fully tender.
Serve this on chevre-smeared crostini for a luxurious appetizer, as a side to roast pork or beef or atop pasta or polenta as a main course.
POLENTA
Make your favorite polenta according to your recipe or package instructions. Before serving, stir in a handful of freshly grated Parmesan and ¼ cup fromage blanc. Add a sprinkle of fresh herbs if you like.
Top with mushroom ragout. Add a baguette and a bottle of red. Practice accepting compliments.