Mushroom Ragout over Creamy Polenta

Mushroom Ragout over Creamy Polenta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    oz dried porcini

  • 3

    tbsp unsalted butter

  • 2

    tbsp EVOO

  • 3

    medium shallots, thinly sliced

  • Kosher salt

  • 2

    lb mixed fresh mushrooms, trimmed and coarsely chopped

  • ½

    c marsala wine

  • 2

    tbsp heavy cream

  • ¼

    c chopped mixed fresh herbs

  • Freshly ground black pepper

  • 1

    c instant polenta

  • ¼

    c marscapone

  • ½

    oz grated parmesan

Directions

In a small bowl, soak the porcini in 1 1/2 c warm water until softened, about 10 mins. Lift the mushrooms our and reserve 1 c of the liquid. Coarsely chop the mushrooms. In a dutch oven, heat 1 tbsp of the butter with the oil over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until tender, about 4 mins. Add the fresh mushrooms and 1 tsp salt and cook, stirring occasionally until the mushrooms start to soften. Add the porcini and cook until the mushrooms are very tender and release their liquid, 3-4 mins. Add the marsala and cook until all the liquid is evaporated, about 2 mins. Add the reserved porcini water and cook until reduced to about 3/4 c. Stir in the heavy cream and 3 tbsp of the herbs. Season to taste with salt and pepper. Keep warm. Bring 3 1/2 c salted water to a boil over medium high heat. Add 1 1/2 tsp salt and then gradually whisk in the polenta. Cover, reduce heat to low and cook polenta absorbs water and thickens, about 3 mins. Stir in the remaining 2 tbsp butter and the marscapone. Add the parmesan cheese. Serve the polenta topped with mushrooms and garnish with remaining herbs.


Nutrition

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