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Wednesday, July 13, 2011

Mushroom Ragu on Polenta


Well this is the first recipe I have tried from Tobie Puttocks book Cook Like An Italian  and I am very happy, it was delicious.
I love buying mushrooms at the farmers markets, they have so much flavour and the textures are perfect (nothing like what you find in the supermarket). So when we saw the recipe for mushroom ragu I knew it was a must.

You start by melting butter and cooking prosciutto (can easily be left out) with the mushrooms which are chopped into large pieces. I used a mixture of mushroom types. Once this has cooked for 5 minutes or so you put it in a bowl to rest before returning to the pan with all the juices and adding garlic and shallot. Finally add some vegetable stock and fresh oregano and leave to simmer for about 20 minutes. When serving mix through butter and parsley.


We served with a polenta and semolina mix that I cooked on the stove top for about 40 minutes, adding some parmesan and butter right at the end.
I also roasted some carrots and steamed some beans to serve.


I adore mushrooms and this is the perfect way to eat them. It was so delicious and all about the mushroom.

13 comments:

  1. Hi! I've had some polenta in my cupboard for a week, wondering what to cook with it - this might be it! I adore mushrooms, and this look delectable ;) Thanks for sharing!

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  2. that polenta looks so creamy and delicious!

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  3. Ooh! I love a good mushroom dish! Which farmers' market do you go to?

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  5. Ooh this is a great warming dish for when you need to have a break from eating meat (this week has been a meat fest so I'm eyeing this off) :P

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  6. Great dish for me since I am a huge mushroom fan!

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  7. Oh those mushrooms....I LOVE mushrooms! Looks like a wonderful meal! :)

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  8. Oh, I like this combo. Creative way to serve polenta!

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  9. I am a fan of mushrooms too and this recipe will be a hit in my home :)

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  10. Mmmm that looks wonderful muppy!! You never fail to inspire! :)

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  11. Mmm, mushrooms :) I love getting new ideas on how to serve them, this way sounds perfect for a meat free meal that will satisfy even on the coldest of days. Although, I'd probably find it hard to leave out the prosciuitto!

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  12. I haven't mixed polenta and semolina before, but I imagine it would be a lovely smooth and creamy combination.

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  13. mmm perfect weeknight meal! i absolutely loooove mushrooms..

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