Savory mushroom ragout with creamy herbed polenta

Savory mushroom ragout with creamy herbed polenta

Michael and I enjoyed this delicious mushroom ragout for dinner tonight, and immediately decided to add it to our dinner rotation. The mixture of different mushrooms is savory and delicious — and pairs well with the creamy herbed polenta. I first saw a picture of this recipe on Dinner: A Love Story, and when Michael pointed out the same picture, I knew we would have to give it a try.

Savory mushroom ragout with creamy herbed polenta
(Serves 4)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Daisy’s World and Food & Wine)

For the creamy herbed polenta:

  • 2 cups milk or soy milk
  • 2 cups chicken broth (we like to use Knorr’s Mexican chicken bouillon)
  • 2 Tbsp unsalted butter
  • 1 cup polenta (we used Bob’s Red Mill brand)
  • 1/4 cup cottage cheese
  • 1/4 cup grated Parmesan cheese
  • Dried thyme, rosemary, and parsley, to taste
  • Salt and freshly ground pepper

Bring the milk, chicken broth, and butter to boil in a medium saucepan. Add the polenta and cook for 8-10 minutes over medium heat, stirring often. Remove from heat and stir in remaining polenta ingredients.

For the mushroom ragout:

  • 1 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1/2 of a small onion, finely chopped
  • 2 garlic cloves, minced
  • 12 oz of assorted mushrooms (I used 4 oz of sliced baby bella mushrooms and 8 oz of quartered white mushrooms)
  • Salt and freshly ground black pepper
  • 1/2 cup chicken broth
  • Dried thyme, to taste

Meanwhile, heat the butter and oil in a large skillet. Add the onion, garlic, and mushrooms and saute for 6-8 minutes. Season with salt and pepper. Add the chicken broth and dried thyme and simmer for about 5 minutes.

To serve, spoon the polenta into shallow bowls, then top with the mushroom ragout. Garnish with additional Parmesan cheese, if desired. Serve immediately.

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