Best Wild Mushroom Ragoût On Crispy Polenta With Comte Cheese Recipes

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WILD MUSHROOM RAGOUT



wild mushroom ragout image

Make and share this wild mushroom ragout recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 ounce dried porcini mushrooms
2 cups water
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1/2 lb shiitake mushroom, stemmed and sliced
1/2 lb portabella mushroom, stemmed and sliced
1/2 lb cremini mushroom, sliced
1 cup dry white wine
1 large tomatoes, chopped
2 tablespoons tarragon
2 tablespoons parsley
salt and pepper
3 tablespoons grated parmesan cheese

Steps:

  • in bowl add water and porcinis, soak 30 minutes, drain, reserving liquid.
  • in skillet heat 1 tbsp oil, saute onions and garlic 5 minutes.
  • add remaining oil and all mushrooms, saute 5 minutes.
  • add wine, reduce for 3 minutes.
  • add tomato, tarragon, parsley, and 1 cup mushroom liquid, salt& pepper.
  • lower heat, cover, simmer 20 minutes.
  • if too dry add additional mushroom liquid.
  • stir in parmesan cheese, serve.

Nutrition Facts : Calories 209.1, Fat 8.7, SaturatedFat 1.7, Cholesterol 3.3, Sodium 84.3, Carbohydrate 19.2, Fiber 4.2, Sugar 6.8, Protein 7.2

WILD MUSHROOM RAGOUT



Wild Mushroom Ragout image

This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission.

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 tablespoons olive oil
1 lb portabella mushroom, in large dice
1 lb cremini mushroom (quartered or halved; also, crimini are baby portabellos)
1 cup red wine
2 tablespoons mixed chopped herbs (chives, rosemary, etc)
kosher salt
fresh ground black pepper, to taste

Steps:

  • In a large heavy bottomed pot over high temperature heat the oil until very hot.
  • Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally.
  • When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced.
  • Season to taste with salt and freshly ground pepper, and serve hot.
  • Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!

Nutrition Facts : Calories 129.3, Fat 7, SaturatedFat 1, Sodium 10.8, Carbohydrate 8, Fiber 1.6, Sugar 2.9, Protein 3.8

WILD MUSHROOM RAGOûT ON CRISPY POLENTA WITH COMTE CHEESE



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese image

Provided by Molly Stevens

Categories     Milk/Cream     Cheese     Mushroom     Appetizer     Sauté     Cocktail Party     Cornmeal     Winter     Shallot     Parsley     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 first-course servings

Number Of Ingredients 17

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

Steps:

  • For polenta:
  • Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • For mushroom ragout:
  • Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
  • Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
  • Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
  • MORE INFO:
  • Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
  • *Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.

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