Mushroom Ragout on Polenta

Author: Canadian Living

This stick-to-your-ribs wintertime vegetarian main dish highlights an assortment of mushrooms, such as oyster and stemmed shiitake. No polenta? Instead, spoon ragout over mashed potatoes, hot cooked pasta or rice.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 2 tablespoons butter
  • 2 shallots diced
  • 2 garlic cloves minced
  • 12 cups assorted mushrooms sliced (about 1-1/2 lb/750 g)
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon each salt and pepper
  • 1/2 cup Madeira
  • 1/2 cup dry sherry
  • 1/2 cup whipping cream
  • 1 Soft Fontina Polenta
  • 3 tablespoons chopped fresh chives

Method

In large shallow Dutch oven, heat butter over medium heat; fry shallots and garlic, stirring occasionally, until softened, about 10 minutes.

Add mushrooms, thyme, salt and pepper; cook, stirring often, until golden, about 12 minutes.

Stir in Madeira; reduce heat and simmer until almost no liquid remains, about 5 minutes. Stir in cream; simmer until reduced by half, about 2 minutes. Spoon over polenta; sprinkle with chives.

Nutritional facts Per each of 6 servings: about

  • Sodium 926 mg
  • Protein 19 g
  • Calories 522.0
  • Total fat 28 g
  • Cholesterol 96 mg
  • Saturated fat 17 g
  • Total carbohydrate 44 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 46.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Ragout on Polenta

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