The Pioneer Woman Tasty Kitchen
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Mushroom Ragout Over Creamy Polenta

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6

Description

A delicious vegetarian recipe!

Ingredients

  • 1-½ cup Warm Water
  • ½ ounces, weight Dried Mixed Mushrooms Or Dried Porcini
  • 3 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 3 whole Shallots, Minced
  • 2 pounds Mixed Fresh Mushrooms, Coarsely Chopped (shiitake, Portabella, Cremini, Oyster, Button Etc.)
  • ½ cups Vermouth
  • 2 Tablespoons Heavy Cream
  • ¼ cups Chopped Fresh Mixed Herbs (basil, Parsley, Tarragon)
  • 1-⅛ cup Cornmeal
  • Kosher Salt
  • Freshly Ground Pepper
  • ¼ cups Marscapone
  • ½ cubes Finely Grated Parmigiano-Reggiano
  • ⅓ cups Goat Cheese Crumbled

Preparation

In a small bowl with 1½ cups warm water soak the dried mushrooms for 10 minutes. Remove the mushrooms, reserving the liquid, and coarsely chop them. Pour the liquid into a bowl through a small sieve reserving one cup. Set both aside.

Meanwhile in a large pot add 1 tablespoon butter and olive oil and heat over medium heat. When the butter is melted add the shallots and saute until tender, about 4 minutes. Add the fresh mushrooms and 1 teaspoon of salt. Cook until the mushrooms start to soften, 6 minutes. 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 about 2 minutes more. 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. Cover and cook for 5 minutes stirring occasionally. Whisk if needed to make it smooth. Whisk in the remaining 2 tablespoons 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.

Recipe adapted from Fine Cooking Magazine.

One Comment

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Avatar of simplyhealthyfamily

simplyhealthyfamily on 1.16.2013

This looks so wonderful, perfect winter supper!

One Review

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Avatar of aliceb

aliceb on 2.26.2013

This was a wonderful vegetarian dinner – especially in the cold weather! I did add about 1 Tbs. sun-dried tomato paste and a splash of white wine vinegar as it finished cooking, just for a little more acidity. We really enjoyed this dish – thank you for sharing!

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