Wild mushroom ragout with soft black polenta

PT50M

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Ingredients

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Imperial

Soft polenta

Wild mushrooms

To serve

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
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
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
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
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
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
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