CREAMY POLENTA WITH WILD MUSHROOM RAGOUT
Yield 4 Servings
Number Of Ingredients 24
Steps:
- MAKE THE RAGOUT In a large, deep skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes. Scrape the mushrooms onto a plate. In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the remaining shallots and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes. Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute. Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes. Discard the thyme sprigs. MAKE THE POLENTA In a large saucepan, combine the milk, stock and butter and bring to a boil. Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes. Remove from the heat and stir in the heavy cream, mascarpone, herbs and Parmesan. Season with salt and pepper. Spoon the polenta onto plates, top with the mushroom ragout and serve right away, passing more grated Parmesan at the table. NOTES Rich chicken stock is sold in the freezer section of many supermarkets.
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BABU BHAI
[email protected]I can't wait to try this recipe! It looks amazing.
Temitayo Oluwadurotimi
[email protected]This dish is perfect for a cold winter night. It's warm and comforting.
Ami Jihad
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your veggies in.
Mariah
[email protected]I added some chopped kale to the ragout and it was delicious! This dish is very versatile.
KAREN TRIPURA
[email protected]I had some trouble finding wild mushrooms, so I used button mushrooms instead. The dish still turned out great.
Proshanto rou
[email protected]The polenta was a bit too thick for my liking, but the ragout was delicious.
Ashal RaZa
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Anjinie Ramasaroop
[email protected]I highly recommend this recipe. It's easy to follow and the results are delicious.
Sonu Mehar
[email protected]This dish was so good! The polenta was creamy and the ragout was packed with flavor.
Clevada Catalin
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. I will definitely be making this again and again.
M . SAIF
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The ragout was flavorful and the polenta was creamy and smooth.
Alfonso Love
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it. I highly recommend trying this recipe.
Arellano Christopher
[email protected]This dish was so delicious, I couldn't stop eating it! The polenta was creamy and rich, and the ragout was packed with flavor. I will definitely be making this again.
Paul Gachagan
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The results were amazing!
Lolitha Luna
[email protected]This creamy polenta with wild mushroom ragout was an absolute delight! The polenta was smooth and creamy, while the ragout was packed with flavorful mushrooms and herbs. It all came together perfectly for a delicious and satisfying meal.