Kitchen Swap: Lunch at Abacus with Grilled Polenta and Mushroom Ragu

Every once and awhile, we superfans a` la mushroom just can’t help ourselves.  We pick a city, find a chef and we sit down to eat together.  And while last week’s luncheon at Dallas’ famed forno Abacus was filled with restaurant industry hot shots, they let a few unadulterated fans in as well.  We’re so glad they did.

Two of our favorite Texans, Kelly from Evil Shenanigans and Temperance from High on the Hog, were able to join us for a mushroom-centric lunch from Abacus Executive Chef Kent Rathbun .  It was a delicious way to bring what’s typically an conversation for us into gorgeous restaurant for delicious demonstrations and a new perspective.

Chef Rathbun wowed the guests with four courses of is trademark, inventive fare but Kelly made no secret of her personal favorite.  We have all of the recipes prepared that day and will be sharing them gradually but in honor of our special guests, we’ll start with Chef Rathbun’s…

Crimini and Matake Mushroom Ragu served over Grilled Romano Cheese Polenta

Serves 8

For the Polenta:

• 2 ounces olive oil
• 1 cup white onion, diced
• 4 cups chicken stock
• 4 ounces whole butter
• 2 cups corn polenta
• 1/2 cup Parmesan cheese, grated

For the Ragu

• 2 ounces extra virgin olive oil
• 2 Tablespoons garlic, minced
• 2 tablespoons shallots, minced
• 1 pound crimini mushrooms, sliced 1/8 inch thick
• 1 pound matake mushrooms, sliced 1/8 inch thick
• 4 ounces Marsala wine
• 1 cup veal demi
• 4 ounces heavy cream
• 4 ounces whole butter
• 1 Tablespoon oregano leaves, picked and chopped
• 1 Tablespoon basil leaves, chiffonade
• 1 Tablespoon cracked black pepper
• 1 Tablespoon kosher salt

Directions

For the Polenta:

1. In a sauce pan, add olive oil and saute white onions until translucent. Cover with chicken stock, add whole butter and bring to a boil.
2. Once chicken stock mixture comes to a boil slowly whisk polenta until it starts to thicken, Lower to medium heat and continue to cook for 5-7 minutes, continuing to stir ensuring it does not burn on the bottom.
3. Add Parmesan cheese and stir until cheese is melted and incorporated.
4. Transfer hot polenta to a baking pan that has been greased and lined with parchment paper. Make sure that the pan is small enough to ensure the polenta is one inch thick. Transfer polenta to a cooler or fridge and set up.
5. Once polenta is set, remove from pan, remove the paper and using a 3 inch round cookie cutter, cut into 3 inch diameter disks.
6. Brush polenta round with 0live oil and grill over wood grill until grill marks develop.
7. Remove from the grill and transfer to a cookie sheet.
8. Bake grilled polenta rounds in a 350 degree oven until crispy and warm in the center.

For the Ragu:

1. In a large saute pan, add extra virgin olive oil and saute garlic and shallots until translucent. Add sliced crimini and mataki mushrooms and saute until they start to brown.
2. Deglaze pan with Marsala wine and reduce by half.
3. Add veal demi and heavy cream, continue to cook until sauce starts to thicken.
4. Once sauce starts to thicken, whisk in whole butter and finish with oregano, basil, ground pepper and kosher salt.
5. Place a polenta round in 8 separate bowls and spoon mushroom ragu and sauce evenly over the top.
6. Garnish with shaved Parmesan cheese.

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