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Aug 13 / JW

Mushroom Ragout with Tallegio Dijon Polenta

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This is one of my favie vegetarian dishes ever! Trust me, you won’t miss the meat at all here. The sweetness and depth of flavour in the mushrooms combined with the creamy polenta is seriously off the hook. So I suggest you make this pronto. First, chop your mushrooms. I’m using swiss browns, oyster mushrooms, and larger feild mushrooms, but you should get whatever mushroom varieties you can get to get even more interesting flavour and texture. I think Chanterelles would be amazing, but they definitely aren’t as readily available here as they are in the US, so work with what you’ve got.

I quartered the swiss browns, but the others I just cut into large random shapes. You want them to be extra chunky as they will shrink down while cooking.

Add to a hot pan with some olive oil, and cook until they start to get nice and golden. Resist stirring or they won’t get as much colour.

Once they cook down a bit, add garlic and butter and cook for a few more minutes, then deglaze the pan with some red wine.  Cook for an additional 5 minutes, then remove from heat.

For the polenta, first saute the onion and garlic in olive oil. Deglaze with white wine, let cook down, then add your veg stock. Bring to a simmer, then slowly whisk in polenta. Keep whisking so that no clumps form, cooking on medium for just a few minutes. At the last minute add your tellegio and dijon mustard, and taste for seasoning( I added quite a bit of black pepper).

Add some polenta to a bowl and top with your mushrooms. You could also top with chopped parsley, chives, or some toasted pinenuts.

Here’s the Recipe:

Mushroom Ragout with Dijon Tallegio Polenta

Ingredients

  • 300-400g Mixed Mushrooms, roughly chopped
  • 2 Tbl Olive Oil(plus butter if desired)
  • 2 Garlic Clove, chopped
  • 3/4 Cup Red Wine
  • Salt and Pepper
  • For Polenta:
  • 1 Cup Polenta
  • 1/2 Onion, finely diced
  • 1 Clove Garlic, finely chopped
  • 3 1/2-4 Cups Vegetable Stock
  • 3 Tbl Taleggio
  • 1 tsp Dijon Mustard
  • 1 tsp Black Pepper

Cooking Directions

  1. Chop mushrooms, then add to hot pan with olive oil. Cook until golden.
  2. Turn heat to medium, and add garlic and butter(if using). Cook for 2 more minutes.
  3. Deglaze the pan with wine and cook for an additional 2-3 minutes. Taste for seasoning.
  4. For Polenta, finely chop onion and garlic and add to a medium hot pan with olive oil.
  5. Cook until soft. Add white wine. Next add vegetable stock and bring to a simmer.
  6. Whisk in polenta and keep whisking so no lumps form.
  7. If polenta seems thick, add a bit more stock. Cook for about 5 minutes.
  8. Lastly stir in cheese and dijon and taste for seasoning.
  9. Serve with mushrooms.
  10. Optional: Add some chopped parsley, chives, or toasted Pinenuts

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