Mushroom Ragout With Cheddar Polenta Recipe

Name: Mushroom Ragout With Cheddar Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds sliced cremini or baby portabella mushrooms; 1 cup chopped shallots (about 4 medium); 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves; 1/4 cup dry white wine; 1 1/2 cups low-sodium chicken or vegetable broth; 1 teaspoon kosher salt, divided; 1/4 teaspoon pepper; 1/4 cup unsalted butter; 1/4 cup chopped flat-leaf parsley, divided; 1 cup instant polenta; 2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided

Servings: persons

1/4 cup extra-virgin olive oil
1 1/2 pounds sliced cremini or baby portabella mushrooms
1 cup chopped shallots (about 4 medium)
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
1/4 cup dry white wine
1 1/2 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
1/4 cup unsalted butter
1/4 cup chopped flat-leaf parsley, divided
1 cup instant polenta
2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided

1
Heat a large deep frying pan (not nonstick) over medium-high heat until a drop of water skitters across its surface. Swirl in oil, add mushrooms, and cook undisturbed 4 minutes. Reduce heat to medium and stir in shallots. Cook, stirring occasionally, until mushrooms have released all their liquid and shallots are tender, 7 to 8 minutes. Stir in tomato paste and thyme; cook 1 minute. Stir in wine, scraping up any bits from bottom of pan, and cook until mostly evaporated, 3 to 5 minutes.
2
Add broth, 1/2 tsp. salt, and the pepper. Simmer until sauce thickens and mushrooms are tender, 10 to 12 minutes. Remove from heat and stir in butter and 2 tbsp. parsley.
3
Meanwhile, bring 1 qt. water and remaining 1/2 tsp. salt to a boil in a medium saucepan. Stirring constantly, add polenta. Cook, stirring, until polenta thickens, about 3 minutes. Remove from heat and stir in 1 3/4 cups cheese. Cover and set aside until ready to serve.
4
Just before serving, stir polenta and divide among four deep, wide bowls. Top with mushroom ragout, remaining 1/4 cup cheese, and remaining 2 tbsp. parsley.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 1/2 pounds sliced cremini or baby portabella mushrooms, 1 cup chopped shallots (about 4 medium), 2 tablespoons tomato paste, and more.

Yes, Mushroom Ragout With Cheddar Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Ragout With Cheddar Polenta

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