You are here: HomeRecipesLunch SpecialsCreamy Polenta With Wild Mushroom Ragout
If fresh or wild mushrooms are out of season or hard to come by, use the dried mushroom mixtures.  Just soak Creamy Polenta With Wild Mushroom Ragoutdried mushrooms in boiling hot water for  a few minutes while you are getting all your other ingredients together.  You can also throw in some portabello,  crimini or button mushrooms too.    Any and all mushrooms are good in this recipe.

Recipe By     : Sitara
Serving Size  : 6    Preparation Time :2:00
Categories    : Luncheon      Main Dishes
                Vegetables        Vegetarian

  Amount    Measure                 Ingredient -- Preparation Method
--------          ------------                 --------------------------------

   2            tablespoons            butter
   2            tablespoons           extra virgin olive oil
   4                                            shallot -- finely chopped
   2            cloves                    garlic -- minced
   6            ounces                   chanterelle mushrooms -- halved
   6            ounces                   oyster mushrooms -- halved
   6            ounces                   shiitake mushrooms -- sliced thick
                        salt and fresh ground pepper
   1            cup                         chicken stock
   2            large                       thyme sprigs


   2            cups                       whole milk
   2            cups                       chicken stock or vegetable stock
   2            tablespoons          butter
   1            cup                         polenta
  1/2          cup                         heavy cream
   2           tablespoons           mascarpone cheese
  1/2         teaspoon                rosemary -- finely chopped
  1 /2        teaspoon                thyme -- finely chopped
  1/2         teaspoon                parsley -- finely chopped
  1/2         teaspoon                marjoram -- finely chopped
   1           tablespoon             parmesan cheese -- grated
                        plus more shredded parm for serving
                        salt and pepper

1. In deep skillet, melt half the butter and half the olive oil, add half the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over med-high heat stirring occasionally till softened and golden, about 6 minutes.  Set aside.
2.  Melt the remaning butter and olive oil , add the remaining shallots and garlic and
the shitake mushrooms and cook over medium high heat till softened and golden,
about 6 minutes.  
3.  Return all the mushrooms to the same skillet and season with salt and pepper
and cook for one minute.  Add the chicken stock and thyme and simmer for 5 minutes.
Keep warm.

1. In a large saucepot, combine the milk, stock and butter and bring to a boil.  
2, Whisk in the polenta and cook over low heat stirring constantly with a wooden spoon till very thick, about 8 minutes.  
3. Remove from heat and stir in heavy cream, mascarpone, herbs and parmesan.  Season with salt and pepper.

Spoon the polenta on to plates and top with mushroom ragout, top with shredded parmesan and sprig of herbs.