Mushroom Ragout with Polenta

 

So at this stage in the blog we were only waiting for the carpet to get our room sorted and stop the upstairs looking like we live in a storage facility. Clothes, shoes and dismantled wardrobes can cause quite a problem, especially when you are clumsy like me.

This was magnificent. We’ve had some variations on this over the last few weeks/months but this was definitely my favourite. Maybe it was the oozy taleggio on top, I’m not sure, but I’ll definitely be having this again.

Luckily I remember how it was made because Mr S threw away my BBC Good Food issue it was in. I’m sure it will appear on the site soon. I know it was supposed to have thyme in it but I didn’t have any.

Soak some dried porcini mushrooms in warm water for a while. Drain (save the liquid!), squeeze then chop.

Roughly slice and chop a mixture of Portobello and chestnut mushrooms.

Finely slice a shallot and bash a garlic clove and cook them both gently in foaming butter. Add the porcinis and cook for another minute or two. Add the fresh mushrooms and cook on high(ish) for about five minutes, don’t stir too much.

Throw in a glass of red wine and bubble to reduce. Add a little vegetable stock and the reserved mushroom liquid. Bring to the boil then reduce the heat, season and cook for about 15 minutes until the liquid is almost gone.

Whilst this cooks, bring equal measures of milk, along with a bay leaf (and thyme if using), and water to the boil. Remove from the heat and leave to infuse.

Remove the leaves from the milk and bring it back to the boil, slowly add instant cook polenta, stirring all the time to ensure it does not go lumpy. When ready, add grated parmesan and some butter,

Heat the grill and then pop the polenta into a frying pan, creating a ‘well’, pop the mushrooms into the well then top with slices of taleggio. Grill until the cheese has melted.

TWD_Mushroom_Ragout

Be careful with the porcini, it could overpower it, especially if they are really good ones.

Using DRIED PORCINI MUSHROOMS, PORTOBELLO MUSHROOMS, CHESTNUT MUSHROOMS, SHALLOT, GARLIC, BUTTER, RED WINE, VEGETABLE STOCK, MILK, BAY LEAF, (THYME), INSTANT COOK POLENTA, PARMESAN and TALEGGIO…

This was dinner…25th March 2014.

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