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MUSHROOM
RAGOUT AND POLENTA RECIPE
This recipe
will teach you how to make Mushroom Ragout And Polenta. It
is a quick and easy recipe to make. A lot of people never
know what to do with polenta but just try this recipe and
I'm sure you will come back for more as it is excellent with
mushroom ragout. The flavours of the onions, mushrooms, garlic
and the other ingredients gives this recipe an excellent taste.
Mushroom
Ragout And Polenta Ingredients
1 cup milk
40g butter
5 cups water
2 cups polenta
1/4 cup plain flour
2 Tbs tomato paste
2/3 cup dry red wine
4 cups vegetable stock
3 cloves crushed garlic
400g button mushrooms
2 tsp finely chopped fresh thyme
2 brown onion chopped coarsely
400g flat mushrooms sliced thickly
1/4 cup finely grated parmesan cheese
400g swiss brown mushrooms quartered
Mushroom
Ragout And Polenta Method
Heat butter in a large saucepan
and cook the onion and garlic stirring until onion softens
then add the flour and cook stirring until mixture bubbles.
Add mushrooms and cook stirring until mushrooms are just tender.
Add tomato paste and wine to the mushroom mixture and bring
to the boil then reduce heat and simmer uncovered until liquid
reduces by half. Add 2 cups of the water and half of the stock
and return to the boil then reduce heat and simmer uncovered
for 30 minutes then stir in the thyme.
Combine the remaining water and remaining stock in another
large saucepan and bring to the boil. Add polenta and cook
stirring until polenta boils and thickens then add milk and
cheese and cook stirring until cheese has melted. Put a serving
of the polenta on a serving plate and top with the mushroom
ragout. The polenta for the Mushroom Ragout And Polenta is
best made close to serving time.
Enjoy your freshly made Mushroom
Ragout And Polenta!
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