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Wild mushroom ragout with soft black polenta

Wild mushroom ragout

Wild mushroom ragout with soft black polenta

PT50M

Why not try?

1
Begin with the soft polenta. Bring the water to a boil in a large pan and season well with salt. Mix in the polenta flour, then cover with a lid, turn the heat down low and cook for about 45 minutes, stirring every so often
  • 1l water
  • salt
  • 150g of polenta flour, 'mais corvino' or black polenta if available
2
After about 20 minutes of cooking time, place a deep frying pan over a medium heat and add a dash of olive oil. Once hot, add the mixed mushrooms, garlic and thyme to the pan and fry for a few minutes to soften
  • 1 dash of extra virgin olive oil
  • 500g of mixed wild mushrooms, washed
  • 1 garlic clove, finely chopped
  • 1 sprig of thyme
3
Season with salt and pepper, then pour in the wine and let it evaporate. Stir in the chicken stock and cook for 10 minutes
  • salt
  • freshly ground black pepper
  • 100ml of white wine
  • 250ml of chicken stock
4
Finish the mushrooms by mixing in the chopped parsley and chives followed by the butter to create a creamy mixture. Keep warm while finishing the polenta
  • 15g of chopped parsley
  • 15g of chopped chives
  • 25g of butter
5
Once the polenta is soft and cooked through, stir through the butter and grated Grana Padano cheese until smooth and combined. Check the seasoning, adjusting to taste if required
  • 100g of butter
  • 150g of Grana Padano, grated
6
To serve, spoon the polenta into deep serving bowls and top with the mushroom mixture (this will still have quite a lot of liquid). Garnish with the hazelnuts, shaved truffle and fresh chervil sprigs
  • 50g of roasted hazelnuts, roughly chopped
  • 50g of truffle, shaved
  • 10g of chervil

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