Mushroom Ragout over Creamy Polenta

By khojnicki

Ingredients

• 1/2 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
• 1/2 c marsala wine
• 2 tbsp heavy cream
• 1/4 c chopped mixed fresh herbs
• Freshly ground black pepper
• 1 c instant polenta
• 1/4 c marscapone
• 1/2 oz grated parmesan

Preparation

Step 1

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.