Name: Italian Oyster + Sausage Ragù over Polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 12 oz Italian Oyster mushrooms, torn into bite pieces; 1 lb hot Italian sausage, casings removed; 2 Tbsp olive oil; 1 small onion, diced; 4 cloves garlic, minced; 1 tsp fennel seeds, lightly crushed; 1/2 tsp red pepper flakes; 1/2 cup dry red wine; 1 (14 oz) can crushed tomatoes; 1 tsp dried oregano; Salt + pepper; — POLENTA —; 1 cup coarse polenta; 4 cups water; 1 tsp salt; 2 Tbsp butter; 1/2 cup grated parmesan; — TO FINISH —; Torn fresh basil; Grated parmesan

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Italian Oyster + Sausage Ragù over Polenta

Vegan swaps inside

Italian Oysters paired with their namesake: hot Italian sausage, garlic, fennel seed, tomato. Spooned over creamy polenta. Cold-weather one-pan dinner in 35 minutes.

10min Prep

30min Cook

40min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Make it vegan

Sub a quality plant-based Italian sausage (Beyond Italian, Field Roast Italian) for the pork. Finish the polenta with olive oil or vegan butter instead of dairy butter, and skip parm or use a vegan shred.

MotorSpores test kitchen

Steps

Start the polenta: boil the salted water in a heavy pot. Slowly whisk in the polenta in a thin stream. Drop to lowest heat, stir every 5 minutes. Cook 25 minutes until creamy and tender.

While polenta cooks: heat 1 Tbsp olive oil in a large skillet over medium-high. Brown the sausage 6 minutes, breaking it into chunks. Transfer to a plate.

Add remaining 1 Tbsp oil + the Italian Oysters. Sear 5 minutes for deep color.

Add onion; sauté 3 minutes. Garlic, fennel seeds, pepper flakes; 30 seconds.

Pour in red wine; reduce 2 minutes.

Return sausage to the skillet. Add crushed tomatoes + oregano. Simmer 8-10 minutes for the flavors to come together. Season.

Finish polenta with butter + parmesan. Spoon onto plates. Top with sausage-mushroom ragù, basil, more parmesan.

Italian Oyster + Sausage Ragù over Polenta

Steps

Other ways to cook Italian Oyster

Italian Oyster Bruschetta with Burrata

Grilled Italian Oysters with Lemon, Herbs & Aleppo