Friday, July 11, 2008

Soft polenta with mushroom ragout

Soft polenta with mushroom ragout

  • ¼ cup (about 5g) dried porcini
  • ½ cup (125ml) boiling water
  • 1¾ cups (435ml) milk
  • 1¾ cups (435ml) chicken stock
  • ¼ tsp salt2/3 cup (110g) polenta80g (1 cup) finely grated parmesan
  • 2 tbs extra virgin olive oil6 garlic cloves, thinly sliced widthways
  • 4 shallots, thinly sliced widthways100g butter200g king brown mushrooms, thickly sliced
  • 200g chestnut mushrooms
  • 200g Swiss brown mushrooms
  • ½ cup (125ml) dry white wine
  • 6 sprigs thyme
  • ¼ cup coarsely chopped flat-leaf parsley


1. Place dried porcini mushrooms in a small heatproof bowl. Cover with boiling water and set aside to soak.

2. Combine milk, chicken stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through ½ cup (50g) parmesan. Remove from heat and keep in a warm place until required.

3. Meanwhile, heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft. Increase heat to high. Add butter, mushrooms, wine, thyme, porcini and porcini water, and cook, covered, for 4 minutes. Reduce heat to low and cook, uncovered, for 5-6 minutes or until mushrooms soften.

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