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Mushroom Ragoût
served with Taleggio Polenta and Gremolata

Mushroom Ragoût served with Taleggio Polenta and GremolataRecipe courtesy of the Mushroom Council.

Recipe Ingredients:

Mushroom Ragoût:
7 ounces crimini mushrooms
2 ounces shiitake
2 ounces portobello
2 ounces oyster mushrooms
2 tablespoons olive oil
1 small shallot minced finely
Kosher salt to taste
Freshly ground black pepper to taste
1/4 cup vegetable stock

1 tablespoon lemon zest
1/4 cup Italian (flat-leaf) parsley
1 garlic clove peeled

Taleggio Polenta:
2 cups vegetable stock
1/2 cup polenta
1 teaspoon salt
2 tablespoons butter
2 ounces Taleggio cheese, rind removed and cubed

High quality olive oil, as needed

Cooking Directions:

  1. For Mushroom Ragoût: 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 about 2 tablespoons olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes Add 1/4 cup stock, stir and cook for 5 minutes. Season with salt and ground black 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 cups 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 minutes 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!

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Total Carbs: 25g; Fiber: 3g; Protein: 15g; Sodium: 1030mg.

Recipe and photograph courtesy of the Mushroom Council.