WILD MUSHROOM RAGOUT OVER CREAMY POLENTA
We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- In a small bowl, soak the dried porcini in 1 cup warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water, and set mushrooms aside.
- In a large saute pan over medium heat, melt butter with olive oil. Add shallot and garlic, and cook until slightly soft, 2 to 3 minutes.
- Add porcini, and saute 1 minute. Add cremini, and cook 1 minute more. Turn up heat to medium high, and add remaining mushrooms. Season with salt and pepper.
- Add chopped rosemary, and stir gently until mushrooms are tender, 5 to 7 minutes. Remove pan from heat, and carefully add Cognac (you'll have some flames). Return pan to heat, and allow the alcohol to cook off, about 1 minute. Serve hot over creamy polenta.
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Monaj ram
[email protected]The polenta was a bit too thick for my liking, but the mushroom ragout was delicious. I would recommend using less polenta or adding more liquid.
Arslan Sajjad
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more herbs and spices to the mushroom ragout.
yasir mattu
[email protected]This was a delicious and easy to make dish. The polenta was creamy and the mushroom ragout was flavorful. I will definitely be making this again.
Chrispin Boma
[email protected]I've made this dish several times and it's always a crowd-pleaser. The polenta is always creamy and smooth, and the mushroom ragout is rich and flavorful. I love the addition of the fresh herbs, which really brighten up the dish.
Jam Shohib
[email protected]This dish was easy to make and the results were delicious. The polenta was creamy and the mushroom ragout was flavorful and hearty. I especially liked the addition of the Parmesan cheese, which added a nice salty flavor.
Rocky Cranford
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. I would definitely recommend this recipe to anyone looking for a delicious and impressive vegetarian dish.
Roton Mollik
[email protected]This dish was a bit too time-consuming for a weeknight meal, but it was definitely worth the effort. The polenta was creamy and the mushroom ragout was rich and flavorful. I would recommend making this dish on a weekend when you have more time.
Mary Beth Steele
[email protected]The polenta was a bit too thick for my liking, but the mushroom ragout was delicious. I would recommend using less polenta or adding more liquid.
springtrap youtuber
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more herbs and spices to the mushroom ragout.
Bindu Kandel
[email protected]This was a delicious and easy to make dish. The polenta was creamy and the mushroom ragout was flavorful. I will definitely be making this again.
Linda Ferguson
[email protected]I've made this dish several times and it's always a crowd-pleaser. The polenta is always creamy and smooth, and the mushroom ragout is rich and flavorful. I love the addition of the fresh herbs, which really brighten up the dish.
Clare Stephanie
[email protected]This recipe was easy to follow and the results were delicious. The polenta was smooth and creamy and the mushroom ragout was flavorful and hearty. I especially liked the addition of the Parmesan cheese, which added a nice salty flavor.
King Jeremy the Wicked
[email protected]I made this dish last night and it was a huge hit with my family! The polenta was creamy and flavorful, and the mushroom ragout was rich and savory. I loved the combination of textures and flavors. I will definitely be making this dish again.
Moslin Moslin
[email protected]This wild mushroom ragout over creamy polenta was an absolute delight! The flavors were incredibly rich and complex, with the earthy mushrooms perfectly complementing the creamy polenta. I especially loved the addition of the fresh herbs, which reall