The earthy flavours of mushrooms pair perfectly with cheesy, creamy polenta. This vegetarian dish is both rustically simple and elegant at the same time. Good ingredients are crucial; celebrate the seasons by using a selection of fresh, wild mushrooms.
You can substitute the homemade mushroom broth for a good quality, low-sodium vegetable or chicken stock for ease. If you do decide to make the homemade stock, freeze the remaining for a rainy day – you’ll be very thankful for it.
Wild Mushroom Ragoût with Cheesy Polenta
Course: Dinner, LunchCuisine: FrenchDifficulty: Easy4
servings10
minutes20
minutes2
hoursYou can substitute the homemade mushroom broth for a good quality, low-sodium vegetable or chicken stock for ease.
Ingredients
- Homemade mushroom broth
3 tbsp extra-virgin olive oil
400 g white mushrooms, chopped
100 g dried porcini mushrooms
1 large onion
2 medium carrots, chopped
1 stick celery, chopped
1 sprig thyme
1 sprig rosemary
2 bay leaves
1/2 tsp whole black peppercorns
120 ml Marsala or Madeira
200 ml water
- Mushroom ragoût
40 g butter
2 tbsp extra-virgin olive oil
1 shallot, chopped
500 g mixed wild mushrooms, such as Ceps, Chanterelles, Oyster, Hen of the woods
3 garlic cloves, thinly sliced
125 ml full-bodied red wine such Cabernet Sauvinon or Merlot (optional)
2 sprigs thyme, leaves picked
125 ml homemade stock or vegetable/ chicken stock
2 tsp aged balsamic vinegar
- Cheesy polenta
1 l full-fat milk
1 bay leaf
180 g fine polenta
20 g roquefort
60 g butter
aged parmesan, to serve
Directions
- Homemade mushroom broth
- In a large pot, heat the oil. Add everything but the dried mushrooms, water and Marsala to the pot. Cook over a medium-high heat until the vegetables are softened and browned, around 15 minutes.
- Deglaze the pan by adding the Marsala or Madeira and cook until evaporated, about 5 minutes. Add the dried mushrooms and water and bring to a boil. Reduce the heat and simmer for 1 and a half to 2 hours, until the stock has reduced to around 6 cups.
- Strain the stock and put aside. Freeze the remaining when fully cooled.
- Mushroom ragoût
- Heat half of the butter and all of the olive oil in a very large saucepan. When foaming, add the shallot and fry until softened. Add the mushrooms and fry over a high heat until golden. Add the garlic and fry for a further minute. Deglaze the pan with the wine and scrape the base of the saucepan, cook until the wine is reduced by half. Add the thyme and stock, simmer until you have a thickened stew, around 15 minutes. Add the remaining butter, balsamic and season to taste.
- Cheesy polenta
- Meanwhile, make the cheesy polenta by bringing the milk and bay leaf to a simmer over a medium heat. Add the polenta in a steady stream, whisking steadily until thick and smooth. Whisk in Roquefort and butter, season to taste.
- Serve by spooning a crater of polenta into a bowl, top with the ragoût and parmesan.
