Picture this: a cozy evening at home, the chill of winter outside, and the rich, earthy aroma of a simmering wild mushroom ragout filling your kitchen. This recipe is all about comfort, bringing together the deep flavors of wild mushrooms with the creamy warmth of polenta. It’s the perfect dish for when you want to wrap yourself in a blanket and enjoy something hearty and satisfying.
Wild Mushroom Ragout Polenta
Recipe by the Clif Family Culinary Team
Yield: 4-6 Servings
INGREDIENTS:
Polenta:
5 c. water or chicken or vegetable stock
2 tsp. sea salt
1 ½ c.
Bob’s Red Mill polenta
2 c. whole milk
¾ c. freshly grated Parmigian Reggiano
4 Tbsp. butter
Wild Mushroom Ragout
1-1/2 Tbsp. grapeseed oil
1 lb. oyster mushrooms, torn into strips
½ lb. cremini mushrooms, stems removed, cut into ¼-inch slices
1-1/2 Tbsp. sea salt
2 cloves garlic, minced
1 shallot, finely diced
6 sprigs fresh thyme
½ c. red wine
¼ c.
Clif Family Red Wine Jam with Cracked Pepper
¼ c. heavy cream
DIRECTIONS:
Bring water and salt to a boil in a medium sized saucepan. Whisk in polenta and stir constantly to ensure there are no lumps. Return mixture to a boil while continuing to whisk. Reduce heat to low and whisk in the milk. Cover and let simmer for 20-30 minutes, stirring every 5-6 minutes, until creamy and grains are tender.
While polenta is cooking, on high heat, preheat a skillet with oil until hot. Add mushrooms and sauté for about 4 minutes until nicely caramelized and most of the liquid has evaporated. Season with salt. Lower the heat to medium and add the shallots, sautéing until soft, about 3 minutes. Add the minced garlic, cook for 30 seconds or until fragrant. Add the red wine to the pan, stirring to deglaze pan; add Clif Family Red Wine & Cracked Pepper Jam and thyme, stirring to combine. Bring to a simmer and allow to reduce by half. Stir in the heavy cream and return to a simmer for 1-2 minutes. Adjust the seasoning to taste.
When the Polenta is finished, remove from heat and stir in Parmigian Reggiano cheese and butter.
Serve the polenta with a heaping spoonful of the red wine mushrooms and onions on top.
SUGGESTED WINE PAIRING:
Clif Family The Climber Bordeaux-Style Red Wine
