Mushroom Ragout over Creamy Polenta for New Year's Bucket List #SundaySupper
A fabulous vegetarian entree that is hearty and delicious!
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: American, Italian
Keyword: creamy polenta, Dinner, Mushroom Ragout
Servings: 6 Servings
Calories: 441kcal
- 1/2 oz. dried mixed mushrooms or porcini
- 3 Tbsp. butter divided
- 2 Tbsp. olive oil
- 3 shallots minced
- Kosher salt
- 2 lb. mixed fresh mushrooms shitake, portabello, button, cremini, oyster, etc., coarsely chopped
- 1/2 cup dry vermouth
- 2 Tbsp. heavy cream
- 1/4 cup chopped fresh mixed herbs parsley, tarragon, basil
- Freshly ground black pepper
- 1 1/8 cup cornmeal
- 1/4 cup mascarpone
- 1/2 cup finely grated Parmigiano Reggiano
- 1/3 cup crumbled goat cheese the one I use had a dusting of spices
In a small bowl with 1 1/2 cups, of 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.
Meanwhile, in a large pot add 1 Tbsp of butter and olive oil and heat over medium heat, when the butter is melted add the shallots and saute until tender, about 4 min.
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 minutes more or until the mushrooms have released their liquid and are very tender.
Add the vermouth and cook until it is evaporated for about 2 min. more. Add the reserved mushroom water from the dried mushrooms and reduce to 1/3 cup. Stir in the heavy cream and 3 Tbsp. of the herbs. Adjust seasoning with salt and pepper. Keep warm.
In a medium pot bring 4 1/2 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.
Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.
Serving: 1 | Calories: 441kcal | Carbohydrates: 36g | Protein: 13g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 457mg | Fiber: 7g | Sugar: 6g