- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3/4 cup diced onions
- 1 tablespoon minced garlic
- 2 pounds wild mushrooms, cleaned, stemmed, and quartered
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh oregano leaves
- 1 cup canned petite diced tomatoes, with juices
- 1 tablespoon tomato paste
- 2 cups mushroom, chicken, or veal stock, or canned low-sodium chicken broth
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- Creamy Polenta 
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped fresh chives
- Place a 12-inch skillet over medium-high heat, and add the olive oil and the butter. When the butter begins to foam, add the diced onions and sauté until translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes.
- Add the thyme, oregano, diced tomatoes, tomato paste, and stock, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the liquid has reduced and the ragout has thickened, about 20 minutes. Season with the salt and pepper, and stir in the parsley.
- Divide the Creamy Polenta among four to six shallow bowls, and top with the mushroom ragout. Garnish with the Parmesan and chives, and serve hot.