Mushroom Ragout over Creamy Polenta for New Year's Bucket List #SundaySupper
Prep time: 
Cook time: 
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Serves: 6
A fabulous vegetarian entree that is hearty and delicious!
  • ½ oz. dried mixed mushrooms or porcini
  • 3 Tbsp. butter
  • 2 Tbsp. olive oil
  • 3 shallots, minced
  • Kosher salt
  • 2 lb. mixed fresh mushrooms (shitake, portabello, button, cremini, oyster etc.), coarsely chopped
  • ½ cup dry vermouth
  • 2 Tbsp. heavy cream
  • ¼ cup chopped fresh mixed herbs (parsley, tarragon, basil)
  • Freshly ground black pepper
  • 1⅛ cup cornmeal
  • ¼ cup mascarpone
  • ½ cup finely grated Parmigiano Reggiano
  • ⅓ cup crumbled goat cheese (the one I use had a dusting of spices)
  1. In a small bowl with 1½ cups warm water soak the dried mushrooms for 10 min. Remove the mushrooms reserving the liquid and coarsely chop. Pour the liquid through a small sieve reserving one cup. Set both aside.
  2. Meanwhile in a large pot add the butter and olive oil and heat over medium heat, when the butter is melted add the shallots and saute until tender, about 4 min.
  3. Add the fresh mushrooms and 1 tsp. salt. Cook until they start to soften, 6 min. Add the dried mushrooms and continue cooking for about 4 min. more or until the mushrooms have released their liquid and are very tender.
  4. Add the vermouth and cook until it is evaporated about 2 min. more. Add the reserved mushroom water from the dried mushrooms and reduce to ⅓ cup. Stir in the heavy cream and 3 Tbsp. of the herbs. Adjust seasoning with salt and pepper. Keep warm.
  5. In a medium pot bring 4½ cups of water to a boil and add cornmeal, 1 tsp. salt and stir. Cover and cook for 5 min. stirring occasionally. Whisk if needed to make it smooth. Whisk in the remaining 2 Tbsp. butter and the mascarpone. Add the parmesan and stir with a spoon.
  6. Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.
Recipe by Noshing With the Nolands at