dinner · vegetarian · gluten-free
Mushroom ragout with creamy polenta
Mixed mushrooms braised with garlic, thyme, wine and tomato over soft Parmesan polenta.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk polenta into simmering water and milk; cook low, stirring often, 30–40 minutes, then stir in butter and Parmesan.
-
2
Sear mushrooms in batches in hot oil until browned.
-
3
Add shallots, garlic and thyme, then tomato paste.
-
4
Add wine and reduce, then stock; simmer until saucy, 10 minutes; season.
-
5
Spoon over polenta and finish with parsley.
