Print

Enjoy Delicious Mushroom Ragout on Creamy Parmesan Polenta

Print Recipe

This comforting dish combines earthy mushroom ragout with creamy polenta infused with Parmesan. Perfect for any occasion, it brings warmth and flavor to your table.

Ingredients

Scale
  • 1 liter vegetable broth
  • 250 g polenta (cornmeal)
  • 50 g grated Parmesan (optional vegetarian)
  • 2 tbsp butter or plant-based alternative
  • Salt and pepper to taste
  • 500 g mixed mushrooms (e.g., champignons, shiitake, king oyster)
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 100 ml dry white wine (optional)
  • 200 ml vegetable broth
  • 100 ml cream or plant-based alternative
  • 1 tsp soy sauce
  • 1 tsp fresh thyme, chopped
  • 1 tbsp chopped parsley (for garnish)

Instructions

  1. Start by preparing the polenta. Bring 1 liter of vegetable broth to a boil in a large pot, ensuring it is bubbling before adding the polenta, which takes about 10 minutes.
  2. Reduce the heat to medium and slowly add 250 g of polenta while stirring constantly to avoid lumps. Cook the polenta for about 30 minutes until thick and creamy, stirring occasionally to prevent sticking.
  3. Meanwhile, prepare the mushroom ragout. Heat 2 tbsp of olive oil in a large pan over medium heat. Add 1 finely chopped small onion and sauté for about 5 minutes until translucent.
  4. Add 2 finely chopped garlic cloves and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic as it will become bitter.
  5. Now add 500 g of mixed mushrooms to the pan. Sauté for about 8-10 minutes until they are soft and have released their moisture, stirring occasionally.
  6. If using white wine, add 100 ml and let it simmer for 2-3 minutes to allow the alcohol to evaporate and the flavors to intensify. Otherwise, you can skip this step.
  7. Pour in 200 ml of vegetable broth and 100 ml of cream. Stir well and let the ragout simmer for another 10 minutes until it thickens slightly.
  8. Season the ragout with 1 tsp of soy sauce, 1 tsp of fresh thyme, and salt and pepper to taste. Let it simmer for an additional 2-3 minutes.
  9. Once the polenta is ready, remove it from heat and stir in 2 tbsp of butter and 50 g of grated Parmesan until well combined and creamy.
  10. Serve the polenta on plates and spoon the warm mushroom ragout over it. Garnish the dish with 1 tbsp of chopped parsley for a fresh touch.

Nutrition

Keywords: To avoid lumpy polenta, add it slowly to the boiling broth while stirring constantly. Experiment with different types of mushrooms for varied flavors and textures.

Find it online: https://tastelle.com/leckeres-pilzragout-auf-cremiger-parmesan-polenta-geniesen/