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Mushroom Ragout with Creamy Polenta

mushroom ragout

5 from 2 reviews

Mushroom Ragout with Creamy Polenta is creamy, savory and very satisfying. Our Mushroom Ragout is 100% plant based and dairy free.

Ingredients

Scale

POLENTA:

  • 6.5 cups water
  • 1 teaspoon pink Himalayan sea salt, plus more to taste
  • 2 cups medium grind cornmeal

MUSHROOM RAGOUT:

  • 1/2 cup water
  • 1 teaspoon pink Himalayan sea salt, plus more to taste
  • 2 cups medium grind cornmeal
  • 4 tablespoons extra virgin olive oil, such as Kirkland’s, divided
  • 1/3 cup raw cashews
  • 1/3 cup finely chopped shallots
  • 4 cloves garlic, minced
  • 6 cups shiitake mushrooms, brushed clean, stems removed and chopped
  • 1/2 cup Marsala wine
  • 1 cup organic vegetable broth

Instructions

HOW TO MAKE POLENTA:

  1. In a large saucepan, bring 6 1/2 cups of water and 1 teaspoon salt to a boil over high heat.
  2. When boiling, whisk constantly and very slowly pour the cornmeal into the boiling water. Bring just to a simmer, reduce the heat to low, and cook, whisking constantly, for 5 minutes.
  3. Cover and continue to cook the polenta, stirring frequently with a wooden spoon and adding more water if necessary, until the polenta is thick and creamy, about 20-25 minutes.
  4. Stir in 2 tablespoons of the olive oil, cover and set polenta aside.

HOW TO MAKE MUSHROOM RAGOUT:

  1. In a high speed blender, add 1/2 cup water and cashews; process on high speed until mixture is smooth and creamy. Set cashew cream aside.
  2. In a large frying pan over medium-heat, warm the olive oil. Add the shallot and saute until translucent, about 2 minutes. Stir in the garlic and cook for 1 minute.
  3. Add the mushrooms and cook, stirring frequently, until they begin to release their liquid, about 8 minutes.
  4. Once all but about 1 tablespoon of the mushroom liquid has evaporated, add the marsala; bring to a boil, and cook, stirring frequently, for about 2 minutes. Pour in the broth, bring to a boil, and cook until the liquid has reduced by half, about 5 minutes.
  5. Pour the cashew cream into the mushroom mixture and cook for another 5 minutes.
  6. To serve, divide the polenta on individual serving plates and ladle the muhroom ragout on top. Serve warm.