172 - Wild Mushroom Ragout with Polenta


172 - Wild Mushroom Ragout with Polenta

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Wild Mushroom Ragout with Polenta

4 tablespoons butter

4 shallots, minced

1 pound white mushrooms, quartered 

1 pound crimini mushrooms, quartered 

2 pounds mix of chanterelle, shiitake, and oyster mushrooms, halved or quartered

4 plum tomatoes, diced

3 tablespoons flour

2 cups heavy cream

1/4 cup brandy

1/2 teaspoon fresh thyme leaves

2 tablespoons minced fresh parsley

Salt and pepper to taste

In a large, heavy skillet, melt butter over high heat. Add shallots and saute for 2 minutes. Add 

mushrooms and continue to cook, stirring frequently, for 5 minutes. Add diced tomatoes to the pan, 

reduce heat to medium-high and cook until tomatoes begin to release juices. Sprinkle flour over the 

mushroom-tomato mixture and stir to blend. 

Slowly add cream to the skillet, stirring constantly to dissolve flour. Bring mixture to a boil, then reduce 

heat to medium. Add brandy and simmer 10 minutes.

Remove from heat. Stir in fresh thyme leaves and parsley. Season with salt and pepper to taste. Ladle 

ragout over firm polenta squares.

Makes 12 servings