WILD MUSHROOM RAGú WITH CREAMY POLENTA
Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening.
Provided by Alissa Saenz
Categories Entree
Time 30m
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper to taste. Add garlic, shallot, rosemary and oregano, and cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta.
- In a separate saucepan, heat the broth and milk over medium heat. When bubbles start to surface, gently whisk in cornmeal and stir together. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper.
- While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley.
Nutrition Facts : Calories 516 kcal, Carbohydrate 42.5 g, Protein 13.5 g, Fat 33.4 g, SaturatedFat 5 g, Sodium 692 mg, Fiber 4.9 g, Sugar 10.5 g, ServingSize 1 serving
WILD-MUSHROOM RAGU WITH POLENTA
This warm and comforting dish is perfect for winter nights.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushrooms in half, and strain the liquid through a cheesecloth-lined strainer; set aside.
- In a large high-sided skillet, combine the olive oil and 2 tablespoons butter, and place the skillet over medium-high heat. Add the white button mushrooms, and saute, stirring frequently, until the mushrooms are golden, 10 to 12 minutes. Add the onions, garlic, celery, savory, thyme, marjoram, and adjust the seasoning with salt and pepper to taste. Reduce the heat to medium low, and saute until the onions are translucent and softened, about 10 minutes.
- Add the dried mushrooms, reserved mushroom liquid, tomatoes, Marsala, and 2 cups chicken stock, and bring to a boil. Reduce heat to medium, and simmer the ragu until the liquid has thickened slightly and is reduced by two-thirds, 35 to 40 minutes.
- Meanwhile, in a medium saucepan, combine the remaining 5 cups chicken stock, 2 tablespoons butter, and 1 teaspoon salt, and bring to a boil. While whisking rapidly, add the polenta in a thin steady stream. Reduce the heat to low, and cook the polenta, stirring occasionally, 3 to 4 minutes. Divide the polenta among six plates, cover each serving with the mushroom ragu; serve immediately.
POLENTA WITH WILD MUSHROOMS
Steps:
- Heat olive oil in large skillet and cook mushrooms over medium heat until golden brown. Season and keep warm.In a medium saucepan, bring stock or water to a boil. Stir in cornmeal. Reduce heat to a simmer and stir occasionally to prevent lumps. Cook for approximately 30 minutes. Taste the polenta, it should be thick and smooth without a coarse texture. Cook over low heat until the texture is correct. Stir in butter, cheese and salt and pepper. Serve hot as a side or main dish.
POLENTA WITH WILD MUSHROOM RAGOUT
from "the perfect pantry" - http://www.theperfectpantry.com/2010/11/cornmeal-recipe-polenta-with-wild-mushroom-ragout.html
Provided by ellie3763
Categories Grains
Time 1h40m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F Spray a 3-quart casserole dish or clay cazuela with cooking spray (like PAM) and set aside. Spray a sheet pan with cooking spray and set that aside, too.
- In a large deep skillet, heat 3 Tbsp olive oil over medium heat. Cook onion, garlic and rosemary, stirring occasionally until the onion is softened.
- Add mushrooms and salt to taste, and cook over moderately high heat, stirring, for 10 minutes or until the liquid the mushrooms gives off is evaporated.
- Stir in tomato paste and the wine, and boil until most of the liquid is evaporated.
- In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture and bring it to a boil, stirring. Reduce heat to simmer and cook 2 minutes. Season with salt and pepper to taste. Turn off the heat and set aside.
- In a large, heavy saucepan, bring the water with 1 Tbsp olive oil to a boil and add 1 cup of the cornmeal, a little at a time, whisking constantly. Reduce heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring mixture to a boil. Remove pan from the heat and with a wooden spoon stir in the butter, 2/3 cup of the parmesan, the parsley, and salt and pepper to taste.
- Spread 1/3 of the polenta on the sheet pan to 1/4 inch thick, and chill for 20 minutes, or until it is firm. While it is chilling, working quickly, spread half the remaining polenta in the prepared casserole dish or cazuela, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top with the remaining ragout.
- Invert the polenta sheet onto a work surface and with one or more cookie cutters, cut out as many pieces as possible. Arrange the pieces decoratively on the ragout and sprinkle with the remaining parmesan. (*The dish may be prepared up to this point and refrigerated, covered, for up to 2 days.).
- Bake uncovered in the upper third of the oven for 30-40 minutes, or until the polenta pieces are golden.
Nutrition Facts : Calories 488.9, Fat 22.5, SaturatedFat 8.8, Cholesterol 34.7, Sodium 416.3, Carbohydrate 52.8, Fiber 5.7, Sugar 6.7, Protein 16.3
POLENTA WITH MUSHROOM RAGOUT
Steps:
- FOR THE POLENTA
- Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
- FOR THE RAGOUT
- Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
- To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
WILD MUSHROOM RAGOUT OVER CREAMY POLENTA
We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- In a small bowl, soak the dried porcini in 1 cup warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water, and set mushrooms aside.
- In a large saute pan over medium heat, melt butter with olive oil. Add shallot and garlic, and cook until slightly soft, 2 to 3 minutes.
- Add porcini, and saute 1 minute. Add cremini, and cook 1 minute more. Turn up heat to medium high, and add remaining mushrooms. Season with salt and pepper.
- Add chopped rosemary, and stir gently until mushrooms are tender, 5 to 7 minutes. Remove pan from heat, and carefully add Cognac (you'll have some flames). Return pan to heat, and allow the alcohol to cook off, about 1 minute. Serve hot over creamy polenta.
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
Provided by Molly Stevens
Categories Milk/Cream Cheese Mushroom Appetizer Sauté Cocktail Party Cornmeal Winter Shallot Parsley Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 first-course servings
Number Of Ingredients 17
Steps:
- For polenta:
- Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- For mushroom ragout:
- Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
- Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
- MORE INFO:
- Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
- *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
CREAMY POLENTA WITH MUSHROOMS
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.
Provided by Sam Sifton
Categories weekday, appetizer, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
- Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
- Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
- Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
- Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
- Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
- Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram
CREAMY POLENTA & MUSHROOM RAGOUT
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
- For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
HERB INFUSED POLENTA WITH MUSHROOM RAGOUT
Comforting and delicious on a cold day or evening, this polenta dish is made with soft polenta as opposed to the fried or set type. I first found this on woolfit's blog. For US measurements just hit the change button.
Provided by MarraMamba
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the milk, onion, herbs and garlic in a saucepan and slowly bring almost to the boil. Place the polenta in a large, heavy based saucepan, strain the infused milk onto the polenta, and whisk until blended.
- Stir constantly over moderate heat until the mixture returns to the boil. Reduce heat to very low (use a simmer mat if you have one) and cook, stirring frequently, for 20-30 minutes or until polenta is cooked and thickened.
- Fold in parmesan and butter and season well with salt and freshly ground black pepper. Serve immediately with the ragout.
- Ragout:.
- Heat the oil or butter in a large frypan or wok, and add the mushrooms (and rosemary, if using).
- Stir until begining to brown, then add the remaining herbs. Continue to fry until mushrooms are wilting and browned, then season with salt and pepper and serve with the polenta. If you have verjuice, you can use it to deglaze the pan and then drizzle the juices over before serving.
FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU
You won't be able to resist this hearty, heart-warming side dish from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h45m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
- Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
- While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
- Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
- Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 46.9 g, Cholesterol 32.5 mg, Fat 19 g, Fiber 7.1 g, Protein 19 g, SaturatedFat 7.2 g, Sodium 948.9 mg, Sugar 6.2 g
POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of oil in skillet large enough to hold all the ingredients. Add onions and cook until they are soft and golden, about 10 minutes.
- Add the wild and domestic mushrooms with the garlic, marjoram and thyme and cook until mushrooms soften and release their juices.
- Meanwhile in another skillet, heat remaining oil and saute peppers until soft.
- Crush tomatoes in your fingers before adding to peppers, with tomato liquid, and cook over low heat until mushroom mixture is ready.
- When mushrooms are softened, add the wine and cook over medium heat to slightly reduce liquid.
- Combine contents of both pans and use to top polenta. This can be made a day ahead.
- To serve, heat oven to 350 degrees. Bake for 20 to 25 minutes.
- Divide both polenta and sauce in half. Use two 10-by-15-inch glass baking dishes. Using half of polenta and half of sauce, spoon a third of sauce in bottom of one baking dish . Arrange half of polenta slices over the sauce. Spoon another third of sauce over polenta. Top with remaining polenta and then with remaining sauce. Repeat with second dish and remaining ingredients.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 9 grams
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- 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.
- 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.
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