Mushroom Ragout Over Creamy Polenta

1. 1

   In a small bowl with 1 1/2 cups warm water soak the dried mushrooms for 10 minutes.

2. 2

   Remove the mushrooms, reserving the liquid, and coarsely chop them.

3. 3

   Pour the liquid into a bowl through a small sieve reserving one cup.

4. 4

   Set both aside.

5. 5

   Meanwhile in a large pot add 1 tablespoon butter and olive oil and heat over medium heat.

6. 6

   When the butter is melted add the shallots and saute until tender, about 4 minutes.

7. 7

   Add the fresh mushrooms and 1 teaspoon of salt.

8. 8

   Cook until the mushrooms start to soften, 6 minutes.

9. 9

   Add the dried mushrooms and continue cooking for about 4 minutes more or until the mushrooms have released their liquid and are very tender.

10. 10

    Add the vermouth and cook until it is evaporated about 2 minutes more.

11. 11

    Add the cup of reserved mushroom water from the dried mushrooms and cook until reduced to about 13 cup of liquid.

12. 12

    Stir in the heavy cream and 3 tablespoons of the herbs.

13. 13

    Adjust seasoning with salt and pepper.

14. 14

    Lower heat and keep warm.

15. 15

    In a medium pot bring 4 1/2 cups of water to a boil.

16. 16

    Then add cornmeal and 1 teaspoon salt and stir.

17. 17

    Cover and cook for 5 minutes stirring occasionally.

18. 18

    Whisk if needed to make it smooth.

19. 19

    Whisk in the remaining 2 tablespoons butter and the mascarpone.

20. 20

    Add the Parmesan and stir with a spoon.

21. 21

    Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.

22. 22

    Recipe adapted from Fine Cooking Magazine.

* Per serving · 4 servings · Values may vary.