MUSHROOM MARSALA VEGETARIAN RECIPES

Steps:

• To make the pastry, either put the plain flour and butter into a food processor with a generous pinch of salt and pulse until it resembles breadcrumbs, or rub it in by hand. Add all but a tablespoon of the egg yolk and just enough chilled water to bind it together. Shape into a ball, wrap in cling film, and chill in the fridge until you are ready to roll it. Reserve the remaining egg yolk for egg wash later.
• To make the filling, put the butter in a large saucepan and melt over a low heat. Add the leeks and cover. Fry for 5 minutes.
• Turn up the heat slightly and add the mushrooms. Cook for a further 4–5 minutes, then add the garlic and thyme. If using, drain the rehydrated mushrooms, reserving their soaking liquor, and roughly chop. Add to the saucepan.
• Add the flour and stir until you can see a roux has formed around the vegetables.
• Stir in the mustard, then add the marsala and stir until it is well incorporated. Gradually add the stock and the mushroom liquor, if using. (If not using the mushroom liquor, use the larger quantity of stock.) Bring the mixture to the boil, then turn down and simmer, continuing to stir, until it has thickened. Add the chestnuts, cover, and remove from the heat. Leave to cool.
• Preheat the oven to 190C/170C Fan/Gas 5.
• Divide the pastry into two pieces, one slightly bigger than the other. Roll out the larger piece of pastry and use it to line a pie dish. Add the cooled filling.
• Roll out the remaining piece of pastry and top the pie, wetting the edges with the egg wash, making sure they are well crimped together. Cut a couple of slits in the pie to let steam escape and brush with egg wash.
• Bake in the oven for around 40–45 minutes, or until the crust is golden brown. Serve in slices.

Steps:

• Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
• Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.