Wild Mushroom Ragout with Creamy Polenta

Name: Wild Mushroom Ragout with Creamy Polenta
Total time: 1 h 15 min
Yield: 10
Ingredients: 2 pounds mixed fresh mushrooms porcini, shiitakes, cremini, chanterelles, morels, trumpets; sea salt as needed throughout recipe; 3 tablespoons safflower oil; 1/2 cup yellow onion minced; 3 tablespoons extra-virgin olive oil; freshly ground black pepper as needed throughout recipe; 3 cups vegetable stock for polenta; 1 cup quick-cooking polenta such as Savoie or Bob’s Red Mill brand, adjust stock to package instructions; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese for polenta; 2 tablespoons parsley chopped, for polenta; 2 tablespoons vegetable stock to deglaze pan; 3 tablespoons butter; 2 stems fresh thyme; 1 stem fresh rosemary; 1 shallot; 2 garlic cloves; 1/3 cup tomato purée; 1/4 cup sherry; 2 cups vegetable stock for mushroom ragout; 1 tablespoon parsley chopped, for sauce; 1/2 lemon zest only; 1 tablespoon parsley chopped, for garnish; grated Parmesan cheese for garnish

ANDREW ZIMMERN(18)

Julie Repass: "went perfect with sauteed lamb chops. yum!" Read More

24Ingredients

75Minutes

200Calories

Read Directions

Add to Meal Planner

Add to Meal Planner

Description

Mushroom lovers — this one's for you. Explore different types of polenta and learn the trick to perfectly-browned mushrooms while making this cozy Italian classic featuring 4 types of mushrooms.

Ingredients

US|METRIC

10 SERVINGS

2 lb. mixed fresh mushrooms (porcini, shiitakes, cremini, chanterelles, morels, trumpets)

sea salt (as needed throughout recipe)

3 Tbsp. safflower oil

1/2 cup yellow onion (minced)

3 Tbsp. extra-virgin olive oil

freshly ground black pepper (as needed throughout recipe)

3 cups vegetable stock (for polenta)

1 cup quick-cooking polenta (such as Savoie or Bob’s Red Mill brand, adjust stock to package instructions)

1/2 cup heavy cream

1/3 cup grated Parmesan cheese (for polenta)

2 Tbsp. parsley (chopped, for polenta)

2 Tbsp. vegetable stock (to deglaze pan)

3 Tbsp. butter

2 stems fresh thyme

1 stem fresh rosemary

1 shallot

2 garlic cloves

1/3 cup tomato purée

1/4 cup sherry

2 cups vegetable stock (for mushroom ragout)

1 Tbsp. parsley (chopped, for sauce)

1/2 lemon (zest only)

1 Tbsp. parsley (chopped, for garnish)

grated Parmesan cheese (for garnish)

Did you make this?

Add All to Shopping List

Add to Meal Planner

NutritionView More

Unlock full nutritional details with subscription

200Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories200Calories from Fat160

% DAILY VALUE

Total Fat18g28%

Saturated Fat7g35%

Trans Fat

Cholesterol35mg12%

Sodium740mg31%

Potassium130mg4%

Protein3g

Calories from Fat160

% DAILY VALUE

Total Carbohydrate6g2%

Dietary Fiber<1g3%

Sugars2g

Vitamin A20%

Vitamin C15%

Calcium8%

Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

Reviews(18)

Connect to Yummly to review this recipe

Julie Repass 7 months ago

went perfect with sauteed lamb chops. yum!

Carrie 8 months ago

Amazing! Mushrooms were so flavorful, sauce a perfect balance w polenta. I used a prepared tube of polenta with only 1 cup of broth. Hit it with immersion blender before adding the cheese. Came out great!

Jennifer Klein 10 months ago

You’ll need more olive oil while making the polenta. Yummy recipie though.

Katrina L a year ago

Amazing and easy to create

Bill Kennedy a year ago

tasted great! easy to follow. I wonder if a little lemon juice in addition to the zest might add a sharpness that contrasts with the sweetness of the tomato, but all and all, i was very happy.

Dr. LaShonda Reid 2 years ago

I agree with Anthony! Mushrooms are the star of the show, and the polenta was okay. Next time I’ll spend more time and ingredients to spice it up.

Anthony R 2 years ago

The mushrooms were phenomenal, but the polenta was so so.

Gena 2 years ago

Followed the steps exactly, it turned out really good! This dish is an explosion of flavors, definitely a repeat!

cara arnold 2 years ago

Wonderful recipe, turned out delicious!

Neiman Catley 2 years ago

everybody's mother knows my name now. excellent recipe! 😋

Aimee 2 years ago

This was divine. The mushrooms, after roasting and sautéing, had a very rich, savory taste. I added just a bit of cream at the end to deepen the sauce, and it turned out even better than I thought it could be. I will definitely be making this again.

Schulke 3 years ago

very rich and delicious!

Sloan Overlock 3 years ago

Delicious! I also added cilantro to the polenta! Yum!

Karen L. 3 years ago

Delicious. Not overly filling, but very savory.

Anita 3 years ago

My husband said it was one of my top 10! So excited to have a meatless meal on the list!!!

Garcia 3 years ago

yummy but is there a way to have video continuous w/o needing to prompt next ?

Al bo 4 years ago

As I can't read the recipe, I just made it up wit the given ingredients. Was very tasty. Used zuievlsperad and Swiss grated cheese for the polenta.

Hi 4 years ago

Yum! Will make again

Wild Mushroom Ragout with Creamy Polenta

Description

Ingredients

NutritionView More

Recipe Tags

Reviews(18)

Related

Wild Mushroom Ragout with Creamy Polenta

Filet Tips

PlanShop