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Wild Mushroom Ragout with Pecorino Polenta and Arugula

Wild Mushroom Ragout with Pecorino Polenta and Arugula

A variety of wild forest mushrooms caramelized with shallots, garlic, and white wine a top of golden-brown polenta finished with a truffle-scented chive hollandaise.

What You'll Need

Recipe Ingredients
 
Mushroom Ragout
4 lbs. Mixed fresh mushrooms (shiitake, cremini, morels, oyster, chanterelles, porcini)
2 Tbsp. Sunflower oil
4 Tbsp. Butter
2 cloves Fresh Garlic, minced
1 ea. Medium Shallot, minced
2 Tbsp. Fresh Thyme, minced
1 ea. pluché Fresh Rosemary
1/4 cup   Marsala, Madeira or Sweet Vermouth (any of these will work great)
2 cups Vegetable Broth,  Made with Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate
1 Tbsp. Tomato Paste
1 ea. Lemon, zest only
   
  Polenta Cakes (see sub-recipe)
1 cup Milk
2 cups Vegetable Broth, Made with Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate
pinch Cayenne pepper
1 ea. Bay Leaf
To taste Kosher Salt
1 cup Polenta
4 ea. Sage Leaves, minced
¼ cup Mascarpone Cheese
2 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Pecorino Romano Cheese,  grated
¼ cup Micro Arugula
   
  Truffle Scented Hollandaise (see sub-recipe)
1 ½ cup Custom Culinary® Hollandaise
1 Tbsp. Truffle oil
2 Tbsp. Fresh chives, minced
PREPARATION

Mushroom Ragout      
  1. Preheat oven to 425º F.          
  2. Trim and wipe mushroom clean do not wash with water.
  3. Toss mushrooms in sunflower oil and season with sea salt.
  4. Place on a sheet tray with baking rack. Bake at 425º F for 20 minutes.         
  5. Reserve mushrooms and any accumulated juices separately.
  6. In a large sauté pan over high heat, add butter. When foaming, add mushrooms and sauté until brown.
  7. Add herbs, shallots and garlic. Sauté until cooked through. 
  8. Add wine and bring to a boil.
  9. Add tomato paste, mushroom juice, and vegetable broth. Bring to simmer and reduce by 75%.  
  10. Season with salt and pepper, add lemon zest. Remove rosemary pluché.  
  11. Serve over polenta cakes.             
Polenta Cakes (sub-recipe)   
  1. In a saucepan combine milk, vegetable broth, bay leaf, and cayenne.     
  2. Bring to a boil over low heat and season generously with salt.
  3. Once liquid comes to a boil, add polenta, whisking constantly until combined.
  4. With wooden spoon stir frequently until polenta becomes thick (about 30 minutes). Add additional milk and/or broth to achieve a smooth feel on your tongue.
  5. Remove polenta from heat and stir in mascarpone and pecorino cheeses until smooth.   
  6. Pour polenta onto a plastic wrapped lined ½ sheet tray.
  7. Cover with more plastic to smooth the top surface and chill in refrigerator (this can be done ahead).
  8. Remove polenta from refrigerator and cut into desired shapes.
  9. Coat a non-stick pan with  olive oil over medium-high heat.
  10. Once pan is hot, add polenta shapes and cook on both side until golden brown.
  11. Transfer to serving platter and top with mushroom ragout and top with truffle-scented chive hollandaise and micro arugula.
Truffle Scented Hollandaise (sub-recipe)       
  1. Bring Hollandaise to heat in pouch in pot of hot water.        
  2. Once hot, cut open pouch and pour into bowl and whisk for 30 seconds.  
  3. Stir in truffle oil and chives.
  4. It is now ready to use.