These recipes for wild mushroom ragout and soft polenta come courtesy of Chef Pete Julian from National Food Group.
Wild Mushroom Ragout
3 tbsp. Butter
1 Minced Medium shallot
8 oz. Thinly Sliced Cremini or Shitake Mushrooms
8 oz. Wild Mushroom Blend
2/3 c. Heavy Cream
3 tbsp. Cognac
4 Sprigs, Chopped Fresh Thyme
1/2 c. Grated Parmigiano-Reggiano
Pinch to Taste Sea Salt and Black Pepper
In a large skillet, heat the butter over medium-high heat. Once the butter is melted, add the shallot. Sauté until the shallot is translucent, about 3 minutes. Add the sliced cremini and mushroom blend and sauté 3 to 4 minutes, until the mushrooms are lightly browned. Add the cognac and cook for 1 to 2 minutes allowing the mixture to reduce. Then stir in the heavy cream and thyme. Reduce the heat to medium-low and cook the mushroom sauce for 10 minutes or so, stirring frequently. Season with salt and pepper.
Place on top of polenta and sprinkle with Parmigiano-Reggiano cheese.
3 c. Water
¾ c. Polenta
1 tbsp. Olive Oil
2 tsp. Sea Salt
1 tbsp. Chopped Fresh Rosemary
½ c. Grated Gruyere Cheese
Bring water to a slow simmer. Add olive oil sea salt. Wisk in the polenta or corn meal. Stir often for 4 to 5 minutes. Fold in rosemary and cheese just prior to serving.