Mushroom Ragout served with Taleggio Polenta and Gremolata

Recipe Courtesy of the Mushroom Council and Chez Us


A mix of meaty sautéed mushrooms tops tangy polenta in this meatless meal.

Yield: 4 servings

Serving Size: 1/2 cup polenta with 1/4 cup prepared mushrooms


Mushroom Ragout
7 ounces crimini mushrooms
2 ounces shiitake
2 ounces portobello
2 ounces oyster mushrooms
2 tablespoons olive oil
1 small shallot minced finely kosher
Salt to taste
Black pepper to taste
1/4 cup vegetable stock
High quality olive oil Gremolata
1 tablespoon lemon zest
4 tablespoons italian parsley
1 garlic clove peeled

Taleggio Polenta
2 cups vegetable stock
1/2 cup polenta
1 teaspoon salt
2 tablespoons butter
2 ounces Taleggio cheese, rind removed and cubed


For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat. For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.

For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.

To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!

Nutrition Facts:

Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Sodium: 1030mg; Protein: 15g; Total Carbohydrate: 25g; Dietary Fiber: 3g


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