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wild mushroom ragu with creamy polenta recipe

Written on Sunday, August 21, 2016 | 5:34:00 PM

Serves : 4 - 6 servings 

Ingredients : 

- ⅓ cup (80 ml) extra virgin olive oil
- 4 cups (280 g) mixed wild mushrooms, chopped
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ cup (120 ml) tomato sauce
- ¼ cup (60 ml) red wine

- 1 cup (240 ml) vegetable broth
- 3 cups (709 ml) soy milk
- 1 cup (170 g) cornmeal
- 3 tbsp (40 g) non-dairy butter
- Salt and freshly ground black pepper
- ½ cup (120 ml) vegetable broth
- 1 tbsp (15 g) non-dairy butter
- ⅛ cup (15 g) fresh parsley leaves, chopped

Preparation Method :
1) 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 while you prepare the polenta.

2) 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.

3) While the polenta is simmering, finish the ragù. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragù from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley.


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