Mushroom Ragout served with Taleggio Polenta and Gremolata
Courtesy of Mushroom Council
Servings: 4
Prep Time: 20 Min.
Cook Time: 40 Min.
Prep Time: 20 Min.
Cook Time: 40 Min.
What you need:
* 7 oz. crimini mushrooms
* 2 oz. shiitake
* 2 oz. portobello
* 2 oz. oyster mushrooms
* 2 Tbsp. olive oil
* 1 small shallot minced finely
* kosher salt to taste
* black pepper to taste
* 2 1/4 c. vegetable stock, divided
* high quality olive oil
* 1 Tbsp. lemon zest
* 4 Tbsp. italian parsley
* 1 garlic clove peeled
* 1/2 c. polenta
* 1 tsp. salt
* 2 Tbsp. butter
* 2 oz. Taleggio cheese, rind removed and cubed
* 2 oz. shiitake
* 2 oz. portobello
* 2 oz. oyster mushrooms
* 2 Tbsp. olive oil
* 1 small shallot minced finely
* kosher salt to taste
* black pepper to taste
* 2 1/4 c. vegetable stock, divided
* high quality olive oil
* 1 Tbsp. lemon zest
* 4 Tbsp. italian parsley
* 1 garlic clove peeled
* 1/2 c. polenta
* 1 tsp. salt
* 2 Tbsp. butter
* 2 oz. Taleggio cheese, rind removed and cubed
What to do:
1. Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices, not too thin.
2. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 min. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 min. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 min. Add 1/4 c. stock, stir and cook for 5 min. Season with salt and pepper. Remove from the heat.
3. For gremolata: Add lemon zest, parsley and garlic to food processor and pulse until finely chopped. Set aside.
4. For Taleggio polenta: Heat 2 c. stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 min. until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.
5. To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 min. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 min. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 min. Add 1/4 c. stock, stir and cook for 5 min. Season with salt and pepper. Remove from the heat.
3. For gremolata: Add lemon zest, parsley and garlic to food processor and pulse until finely chopped. Set aside.
4. For Taleggio polenta: Heat 2 c. stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 min. until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.
5. To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutritional information:
Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Total Carbs: 25g; Fiber: 3g; Protein: 15g; Sodium: 1030mg;