Wild Mushroom Ragout Over Creamy Polenta Recipes

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WILD MUSHROOM RAGOUT OVER CREAMY POLENTA



Wild Mushroom Ragout Over Creamy Polenta image

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

1/2 ounce dried porcini mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
2 ounces cremini mushrooms, sliced
2 ounces yellow oyster mushrooms, cut into large pieces
2 ounces oyster mushrooms, cut into large pieces
2 ounces hen-of-the-woods mushrooms
2 ounces honey mushrooms
Salt and freshly ground black pepper
1 fresh sprig rosemary, chopped
1/4 cup Cognac
Polenta and Gorgonzola

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.

SAUTEED WILD MUSHROOMS OVER CREAMY CHEESY POLENTA



Sauteed Wild Mushrooms over Creamy Cheesy Polenta image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons olive oil
2 sprigs fresh rosemary
1 tablespoon chopped shallots
1 cup shiitake mushrooms, stemmed and cut in 1/2
1 cup oyster mushrooms cut in 1/2
1/2 cup white wine
Salt and freshly ground black pepper
1 pinch crushed red pepper flakes
1/3 cup chopped parsley leaves, for garnish
4 tablespoons olive oil
1/2 cup chopped sweet onion
1 tablespoon chopped garlic
32 ounces chicken stock
1/4 cup chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves
16 ounces instant polenta
1/2 pint heavy cream
1 cup grated fontina
Salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons minced chives, for garnish
1/4 cup orange liqueur (recommended Grand Marnier)
1/4 cup lime juice
1/4 soy sauce
1/8 cup honey
3 tablespoons chili sauce
1/4 cup fresh chopped basil leaves
2 tablespoons minced ginger
2 tablespoons orange zest
1/8 cup minced chile peppers
1 1/2 pounds jumbo shrimp, with heads on (about 18 shrimp)
1/2 cup chopped scallions, for garnish

Steps:

  • Mushrooms:
  • Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots.
  • Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes.
  • Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl and garnish with chopped parsley.
  • Polenta:
  • Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish and garnish with Parmesan and chives.
  • Shrimp:
  • Combine all of the marinade ingredients in a large bowl.
  • Devein the shrimp by cutting down the back with scissors and removing the vein. Leave the shrimp in the shell. Use your fingers to separate the shell from sides of the shrimp and add them to the marinade. Set aside to marinate for 1 hour. Set the grill temperature for medium-high and let it heat up. Put the shrimp on the grill and cook 2 to 3 minutes on each side. Reduce the remaining marinade on a side burner in a small pan. Remove the shrimp to a platter. Drizzle with the reduced marinade and garnish with scallions.

MUSHROOM RAGOUT OVER SOFT POLENTA (ITALIAN)



Mushroom Ragout over Soft Polenta (Italian) image

We really enjoy this and I've also made it when my vegetarian neice or friend came over. This is a great meal but can also be a side. I got this recipe from the a newspaper clipping.

Provided by Marlitt

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup flat leaf parsley, fresh
2 basil leaves, torn
1 teaspoon chili pepper flakes, dried
1 lb mushroom, assorted like cremini oyster white, chantrelles, chopped
1/4 cup dry white wine or 1/4 cup water
salt and pepper
1 cup grated fontana cheese
1 onion
2 tablespoons olive oil
1/2 teaspoon chili pepper flakes
3 cups vegetable broth
1 teaspoon salt
1 cup cornmeal
1/4 cup parmesan cheese, grated

Steps:

  • Mushroom Ragout:.
  • Heat olive oil in a large pan over medium heat.
  • Add garlic, shallot, parsley, basil and dried pepper flakes and saute until garlic and shallots are a light yellow color (about 3 min).
  • Add mushrooms and toss.
  • Pour wine or water over mushroom mixture and season with salt and pepper.
  • Turn down heat to low, cover and stir occasionaally until mushrooms are reduced and water has been completely absorbed (about 20 min).
  • While mushrooms are simmering start the polenta.
  • Stir in fontina cheese and stir until cheese has melted.
  • Polenta:.
  • Heat 2 Tbs olive oil in a dutchoven and add the chopped onion and saute until transulsant.
  • Pour in the 3 cups of broth add the salt and bring to a boil.
  • Pour in the cornmeal stirring constantly.
  • Reduce heat to low and cook 20 minutes stirring often.
  • Stir in cheese.
  • Quickly turn into a large shallow bowl.
  • Pour mushroom mixture over top, and sprinkle with additional parsley.
  • Serve immediately.

Nutrition Facts : Calories 313.2, Fat 16.9, SaturatedFat 3.2, Cholesterol 5.5, Sodium 698.7, Carbohydrate 32.2, Fiber 4.1, Sugar 4, Protein 9.1

CREAMY WILD MUSHROOM RAGOUT



Creamy Wild Mushroom Ragout image

This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.

Provided by Chef John

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

Steps:

  • Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
  • Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
  • Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g

CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

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

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

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

WILD MUSHROOM AND PARSNIP RAGOUT WITH CHEESY POLENTA



Wild Mushroom and Parsnip Ragout with Cheesy Polenta image

This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Wheat/Gluten-Free     Mushroom     Vegetarian     Dinner     Parsnip     Parmesan     Hominy/Cornmeal/Masa     Hazelnut

Yield Serves 4

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 small onion, coarsely chopped (about 3/4 cup)
1 garlic clove, finely chopped
1 thyme sprig
1 medium parsnip (about 7 ounces), peeled, finely chopped
12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
1 tablespoon miso paste
1 tablespoon tomato paste
1/2 teaspoon cornstarch
1 3/4 teaspoons kosher salt, divided, plus more
1/4 cup red wine
1 cup quick-cooking polenta
5 cups (or more) whole milk
1/2 cup grated Parmesan, divided
1/4 cup roasted, unsalted hazelnuts, chopped

Steps:

  • Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
  • Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.
  • Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
  • Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese image

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

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

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



Creamy Polenta With Mushrooms image

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

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

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

POLENTA WITH WILD MUSHROOMS AND VEGETABLE RAGOUT



Polenta With Wild Mushrooms and Vegetable Ragout image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield 12 servings

Number Of Ingredients 11

4 tablespoons olive oil
2 large onions, about 2 pounds, coarsely chopped
1 pound assorted wild mushrooms, like chanterelle, cremini, shiitake, cleaned, trimmed and coarsely sliced
1/2 pound domestic or white mushrooms, cleaned, trimmed and coarsely sliced
4 large cloves garlic, minced
4 teaspoons fresh marjoram leaves
4 teaspoons fresh thyme leaves
4 bell peppers, 2 green and 2 red, yellow or orange, cored, quartered and cut in thin strips
1 28-ounce can plum tomatoes
1 1/2 cups dry red wine
Polenta (see recipe)

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

CREAMY POLENTA WITH WILD MUSHROOMS



Creamy Polenta With Wild Mushrooms image

Eagle Mountain Outfitters takes groups on excursions into the Montana wilderness and then serves them gourmet meals! This is a wonderful dish made even more heavenly when served in the great outdoors! This would make a lovely side for your turkey this Thanksgiving!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups yellow onions, chopped coarse (12 oz.)
1/2 cup white mushroom, chopped coarse (4 oz.)
2 tablespoons garlic, chopped fine
2 ounces dried porcini mushrooms, chopped coarse, rinsed and soaked in water 10 minutes (or cepe mushrooms)
5 fluid ounces olive oil, divided
4 teaspoons fresh basil, chopped fine or 1 teaspoon dried basil
1 teaspoon fresh oregano, chopped fine or 1/4 teaspoon dried oregano
2 quarts vegetable stock or 2 quarts chicken stock
12 ounces coarse polenta (or yellow cornmeal-about 1 1/2 cups)
salt and pepper, to taste
2 cups heavy cream
4 ounces aged asiago cheese, grated fine (or Fontine about 1/2 cup)
8 -10 fresh wild mushrooms (portobella, shitake, chanterelle, oyster, etc.)
fresh basil sprig (to garnish)

Steps:

  • Sauté the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.
  • Slowly stir in polenta. Simmer for 10 minutes, stirring often. The polenta should be thick and creamy. Add more stock if needed. Adjust the seasonings and keep warm.
  • Just before serving, add cream and cheese and stir vigorously.
  • Sauté the wild mushrooms in the remaining olive oil until tender, about 10 minutes. Spoon the polenta onto warm plate and garnish with the wild mushrooms and a sprig of fresh basil. Enjoy!

Nutrition Facts : Calories 1092.3, Fat 81.1, SaturatedFat 32.6, Cholesterol 163, Sodium 81.2, Carbohydrate 87, Fiber 9.2, Sugar 3.8, Protein 12

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From dartagnan.com


CREAMY POLENTA WITH MUSHROOM RAGU - KITCHN
2020-01-06 A cozy recipe for creamy polenta topped with a savory vegetarian mushroom ragu. Yield Serves 4. Prep time 10 minutes. Cook time 40 minutes to 45 minutes. Show Nutrition Ingredients. For the ragù: 2 pounds . mixed mushrooms, such as cremini, shiitake, and oyster. 1 . medium yellow onion. 1 . medium carrot. 3 cloves . garlic. 2 tablespoons . olive oil. 1 …
From thekitchn.com


BEST POLENTA WITH MUSHROOM RAGU RECIPE - DELISH
2021-08-23 To make the ragu: Place the dried porcinis in a medium bowl and cover with 2 cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release ...
From delish.com


MUSHROOM RAGOUT WITH SOFT POLENTA RECIPE - HUGH ACHESON
Step 1. In a large saucepan, combine 4 1/2 cups of the stock with the milk and bring to a boil. Whisk in the polenta in a slow, steady stream. Add a …
From foodandwine.com


CREAMY VEGAN POLENTA WITH WILD MUSHROOM AND TOMATO RAGU
2019-01-22 Add the cherry tomatoes, black pepper, and 1 1/4 teaspoons kosher salt. Cook until the tomatoes burst, about 6-7 minutes. If the tomatoes or mushrooms start to burn, lower the heat. Pour in the marinara sauce and stir to coat the vegetables. Pour in the white wine and bring the mixture to a simmer.
From rainbowplantlife.com


MUSHROOM RAGOUT & POLENTA - ANDREW ZIMMERN
Add the tomato puree, mushroom juices and stock. Reduce liquids at a simmer by 75 percent. Season with salt and pepper, add the lemon zest and remove the rosemary stem. Serve over portions of the polenta. Make the Polenta. Sauté the …
From andrewzimmern.com


WILD MUSHROOM RAGOUT OVER CREAMY POLENTA | RECIPE | RECIPES, …
Sep 2, 2012 - Wild mushrooms, with their earthy flavor and meaty texture, come into season in both spring and fall. Paired with creamy polenta, stone-ground grits, or …
From pinterest.com


MUSHROOM RAGOUT AND CREAMY POLENTA - RECIPES
2018-01-08 Add mushrooms and sauté until coated with oil. Place skillet in oven and allow to roast for 15 minutes, stirring occasionally. While roasting, start to prepare polenta: Click the link above for the recipe. To poach eggs: heat water in small sauce pan with a splash of vinegar until water is steaming but not boiling.
From honestcooking.com


RECIPE: MUSHROOM RAGOûT ON CREAMY POLENTA RECIPE | KCET
Bring to a boil, then turn off the heat. When the polenta is done cooking, remove it from the heat and stir in the remaining 2 tablespoons butter. Taste for seasoning. To serve, ladle some polenta into a shallow bowl. Scatter some mushrooms over the polenta, then drizzle a spoonful of broth on top of the mushrooms.
From kcet.org


POLENTA WITH WILD MUSHROOM RAGU — COOKS WITHOUT BORDERS
Making sure to reserve the mushroom liquid, add the mushrooms and thyme, and sauté for 1 minute. Stir in the mushroom liquid and the tomatoes, along with 1/4 teaspoon salt and black pepper to taste. Bring to a simmer over high heat, reduce heat to medium-low and let simmer 20 to 25 minutes. Adjust seasoning.
From cookswithoutborders.com


WILD MUSHROOM RAGOûT WITH CREAMY POLENTA - THE FARMER …
Jump to Recipe. This wild mushroom ragoût with creamy polenta is one of those hearty, soul-warming dishes best enjoyed on a snowy day before curling up under a warm blanket with a good book and a cup of tea. A mixture of wild and cultivated mushrooms, both fresh and dried, along with lots of garlic and fresh parsley gives this ragoût its ...
From farmer-gourmand.com


RAGOûT OF MUSHROOMS WITH CREAMY POLENTA RECIPE | MYRECIPES
Step 1. Sauté shallots and garlic in hot oil in a large skillet over medium heat 2 minutes. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in port; cook 2 minutes. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
From myrecipes.com


EASY MUSHROOM RAGU - FAMILYSTYLE FOOD
2019-02-17 Continue cooking until the mushrooms become tender and the liquid evaporates. Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed. Serve the ragu over Parmesan Polenta with grated Parmesan.
From familystylefood.com


MUSHROOM RAGOUT OVER CREAMY POLENTA | TASTY KITCHEN: A HAPPY …
Add the cup of reserved mushroom water from the dried mushrooms and cook until reduced to about ⅓ cup of liquid. Stir in the heavy cream and 3 tablespoons of the herbs. Adjust seasoning with salt and pepper. Lower heat and keep warm. In a medium pot bring 4½ cups of water to a boil. Then add cornmeal and 1 teaspoon salt and stir.
From tastykitchen.com


CREAMY POLENTA WITH WILD MUSHROOM RAGU RECIPE | SUR LA TABLE
Transfer to a bowl and set aside. To the same skillet over medium-high heat, add remaining 1 tablespoon olive oil. Working in batches, add about half the mushrooms (careful not to crowd the pan) and season generously with salt and pepper. Sauté mushrooms until tender and beginning to caramelize, 2 to 3 minutes.
From surlatable.com


WILD MUSHROOM RAGOUT OVER CREAMY POLENTA | RECIPE | FOOD, …
Sep 2, 2012 - Wild mushrooms, with their earthy flavor and meaty texture, come into season in both spring and fall. Paired with creamy polenta, stone-ground grits, or …
From pinterest.ca


MUSHROOM RAGOUT OVER CREAMY POLENTA - LIFE CURRENTS
2020-08-26 While the polenta cooks, make the ragout. Place the dried mushrooms in a small heat-proof mixing bowl or Pyrex measuring cup, and pour 2 cups of boiling water over the top. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms.
From lifecurrentsblog.com


MUSHROOM RAGOUT WITH POLENTA RECIPE
Get one of our Mushroom ragout with polenta recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Polenta Squares with Mushroom Ragu Recipe Foodnetwork.com Get Polenta Squares with Mushroom Ragu Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 80% Creamy polenta & mushroom ragout Bbcgoodfood.com …
From crecipe.com


MUSHROOM RAGù WITH POLENTA | THE MODERN PROPER
Sauté the shallots, celery and carrots, then add the garlic. We always add the garlic a few minutes after the other aromatics because it has a tendency to burn. Stir in the mushrooms. Add the canned tomatoes, salt, pepper, dried herbs, nutmeg, sugar and wine. Simmer for a good 15 minutes to let everything come together into a warming, lovely ...
From themodernproper.com


MUSHROOM RAGU WITH CREAMY POLENTA RECIPE - FOOD NEWS
Creamy Polenta with Mushroom Ragu. Combine the milk and stock in a medium heavy-based saucepan over high heat and bring to the boil. Reduce heat to medium and gradually add the polenta, stirring constantly. Cook, stirring constantly, for about 3 minutes or until the polenta is soft and smooth. Remove from heat and stir in the Spreadable and ...
From foodnewsnews.com


WILD MUSHROOM RAGU OVER CREAMY FONTINA POLENTA - OUR ITALIAN …
2009-09-19 Directions: 1. Place the diced pancetta in a large saute pan over medium heat and cook until crispy. Remove the pancetta and drain on paper towels. Set aside. 2. Bring 1 cup water and dried porcini mushrooms to boil over medium heat in a small saucepan. Remove from heat. Let stand for 15 – 20 minutes.
From ouritaliantable.com


POLENTA AND MUSHROOMS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MUSHROOM RAGOUT ON CREAMY POLENTA | CURTIS STONE RECIPES | SBS …
Polenta. 3 cups whole milk; 3 cups water; 1½ tsp kosher salt, or to taste; 1 cup polenta; 20 g unsalted butter; ½ cup grated Parmesan cheese; Ragout. …
From sbs.com.au


CREAMY POLENTA WITH WILD MUSHROOMS – THE DAIRY ALLIANCE
Stir in the fresh thyme. Cover and keep warm while making the creamy polenta. In a large saucepan, bring the milk and seasoning to a soft boil over medium-high heat. Slowly whisk in the polenta, stirring until it’s well combined. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture ...
From thedairyalliance.com


WILD MUSHROOM RAGU WITH CREAMY PARMESAN POLENTA - FRAICHE …
2016-02-22 If the polenta gets too dry simply add 1/4 c. of extra chicken stock or water. Taste the polenta before taking it off of the heat to make sure that it is fully cooked. Remove it from the heat and stir in the cream, butter, parmesan and salt and pepper. Mushroom Ragu: 2 Tbsp. olive oil; 1 shallot, finely chopped; 2 cloves crushed garlic
From fraicheliving.com


MUSHROOM RAGù WITH POLENTA RECIPE - FOOD NEWS
Mushroom Ragù with Polenta Recipe. For the Mushroom Ragout. Preheat oven to 425 degrees. Trim and wipe clean the mushrooms, do not wash with water. Toss in the safflower oil, season with sea salt and place on a half-inch deep jelly roll pan fitted with a rack (I use a cake cooling grate). Bake at 425 for 20 to 25 minutes.
From foodnewsnews.com


CREAMY POLENTA WITH WILD MUSHROOM RAGU - SAVVY PLANET
ragu. Coursely chop the mushrooms into bite sized pieces. Chop onion and carrot finely. Mince the garlic cloves. In a large skillet warm up the oil over medium heat. Add mushrooms and 1/2 teaspoon of salt and cook for about 5 minutes. Add onion, carrot, garlic, pepper and the rest of the salt, stirring until the mushrooms are tender, about 5 ...
From savvy-planet.com


WILD MUSHROOM RAGU OVER POLENTA - ALL INFORMATION ABOUT …
Wild Mushroom Ragout Over Creamy Polenta | Martha Stewart. Instructions Checklist Step 1 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. Step 2 In a large saute pan over medium heat, melt butter with olive oil.
From therecipes.info


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