Polenta with Wild Mushroom Ragu - Master recipes

Name: Polenta with Wild Mushroom Ragu - Master recipes
Ingredients: 1 oz. dried porcini mushrooms -; 2 tbsp. extra-virgin olive oil -; 2 shallots, finely chopped -; 2 garlic cloves, very thinly sliced -; 2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped -; 1 tbsp. chopped fresh tarragon, plus more for serving -; 2 bay leaves -; 1 1/2 tsp. kosher salt, plus more to taste -; 2 tsp. all-purpose flour -; 1/2 c. red wine -; 4 c. vegetable broth -; 4 c. water -; 2 c. polenta or corn grits -; 3 tbsp. vegan butter -; 1/2 c. nutritional yeast -

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To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release...

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Ingredients

1 oz. dried porcini mushrooms -
2 tbsp. extra-virgin olive oil -
2 shallots, finely chopped -
2 garlic cloves, very thinly sliced -
2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped -
1 tbsp. chopped fresh tarragon, plus more for serving -
2 bay leaves -
1 1/2 tsp. kosher salt, plus more to taste -
2 tsp. all-purpose flour -
1/2 c. red wine -
4 c. vegetable broth -
4 c. water -
2 c. polenta or corn grits -
3 tbsp. vegan butter     -
1/2 c. nutritional yeast -