MUSHROOM RAGOUT AND POLENTA RECIPE

This recipe will teach you how to make Mushroom Ragout And Polenta. It is a quick and easy recipe to make. A lot of people never know what to do with polenta but just try this recipe and I'm sure you will come back for more as it is excellent with mushroom ragout. The flavours of the onions, mushrooms, garlic and the other ingredients gives this recipe an excellent taste.

Mushroom Ragout And Polenta Ingredients

1 cup milk
40g butter
5 cups water
2 cups polenta
1/4 cup plain flour
2 Tbs tomato paste
2/3 cup dry red wine
4 cups vegetable stock
3 cloves crushed garlic
400g button mushrooms
2 tsp finely chopped fresh thyme
2 brown onion chopped coarsely
400g flat mushrooms sliced thickly
1/4 cup finely grated parmesan cheese
400g swiss brown mushrooms quartered

Mushroom Ragout And Polenta Method

Heat butter in a large saucepan and cook the onion and garlic stirring until onion softens then add the flour and cook stirring until mixture bubbles. Add mushrooms and cook stirring until mushrooms are just tender. Add tomato paste and wine to the mushroom mixture and bring to the boil then reduce heat and simmer uncovered until liquid reduces by half. Add 2 cups of the water and half of the stock and return to the boil then reduce heat and simmer uncovered for 30 minutes then stir in the thyme.

Combine the remaining water and remaining stock in another large saucepan and bring to the boil. Add polenta and cook stirring until polenta boils and thickens then add milk and cheese and cook stirring until cheese has melted. Put a serving of the polenta on a serving plate and top with the mushroom ragout. The polenta for the Mushroom Ragout And Polenta is best made close to serving time.

Enjoy your freshly made Mushroom Ragout And Polenta!

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