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.
WILD MUSHROOM RAGOUT ON CRISPY POLENTA WITH COMTE CHEESE
December 2007 Bon Apetit Magazine. Start your dinner, cocktail, or holiday party off with this stunning appetizer. Recipe by Molly Stevens. Substitute vegetable broth for chicken broth to make this vegetarian.
Provided by Raquel Grinnell
Categories < 4 Hours
Time 3h40m
Yield 10 first-course servings, 10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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 creme fraiche 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 Comte cheese and remaining parsley and serve.
Nutrition Facts : Calories 228.2, Fat 16.7, SaturatedFat 7.3, Cholesterol 31, Sodium 252.3, Carbohydrate 15.4, Fiber 1.6, Sugar 4.2, Protein 6.1
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 AND PARSNIP RAGOUT WITH CHEESY POLENTA
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
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.
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
More about "wild mushroom ragoût on crispy polenta with comte cheese recipes"
WILD MUSHROOM RAGOUT ON CRISPY POLENTA WITH COMTE …
From bonappetit.com
Estimated Reading Time 30 secs
CRISPY POLENTA WITH WILD MUSHROOM AND GOAT CHEESE …
From mushrooms.ca
WILD MUSHROOM RAGOUT ON CRISPY POLENTA WITH COMTE CHEESE
From blog.pontewinery.com
Estimated Reading Time 1 min
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From keeprecipes.com
RAGOûT OF MUSHROOMS WITH CREAMY POLENTA RECIPE | MYRECIPES
From myrecipes.com
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECI
From recipebridge.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From pinterest.com.au
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From pinterest.com
WILD MUSHROOM RAGOUT OVER CREAMY POLENTA - EMERILS.COM
From emerils.com
WILD MUSHROOM RAGOUT RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From goose.horine.dev
CRISPY POLENTA CAKES WITH WILD MUSHROOMS RAGOUT RECIPE
From bakerrecipes.com
WILD MUSHROOM RAGU OVER CRISPY POLENTA - RECIPES & FOOD
From donatella.com
WILD MUSHROOM RAGOUT ON CRISPY POLENTA WITH COMTé CHEESE …
From eatyourbooks.com
CRISPY POLENTA WITH WILD MUSHROOM AND GOAT CHEESE RAGOûT – …
From bomushroom.com
EPICURIOUS WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE …
From ketofoodist.com
RECIPE WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH …
From youtube.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTé CHEESE …
From eatyourbooks.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From copymethat.com
CREAMY POLENTA WITH WILD MUSHROOM RAGOUT RECIPE - FOOD & WINE
From foodandwine.com
WILD MUSHROOM RAGú WITH CREAMY POLENTA - CONNOISSEURUS VEG
From connoisseurusveg.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From kulinarian.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From copymethat.com
RECIPES/WILD-MUSHROOM-RAGOUT-ON-CRISPY-POLENTA-WITH-COMTE …
From github.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From pinterest.ca
MUSHROOM RAGOUT WITH CHEDDAR POLENTA RECIPE | MYRECIPES
From myrecipes.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From mastercook.com
MUSHROOM RAGOUT & POLENTA - ANDREW ZIMMERN
From andrewzimmern.com
WILD MUSHROOM RAGOUT WITH CHEESY POLENTA | OREGONIAN RECIPES
From recipes.oregonlive.com
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From pinterest.com
WILD MUSHROOM RAGOûT WITH CREAMY POLENTA - FARMER-GOURMAND
From farmer-gourmand.com
MUSHROOMS GO PINK: CRISPY POLENTA WITH WILD MUSHROOM & GOAT …
From mushrooms.ca
WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE
From pinterest.fr
WILD MUSHROOM RAGOûT WITH POLENTA RECIPE LIST - SALEWHALE.CA
From salewhale.ca
MUSHROOMS GO PINK: CRISPY POLENTA WITH WILD MUSHROOM & GOAT …
From pinterest.ca
WILD MUSHROOM RAGOUT ON CRISPY POLENTA WITH COMTE CHEESE
From badgalcooks.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love