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Mushroom Ragu over Buttery Polenta

June d'Arville
  • 75 minutes
  • Serves 2

INGREDIENTS

2

Garlic cloves, medium

6

Morel mushrooms, dried

10

Mushrooms, large white

1

Onion, small

1/2 oz

Porcini mushrooms, dried

10

sprigs Thyme

1 1/4 cups

Chicken or vegetable stock

2

polenta cornmeal ((70 g))

1

Pepper

1

Salt

1

Olive oil

2 tbsp

Butter, unsalted

1 tbsp

Parmesan cheese, grated

2 tbsp

Ricotta

1/4 cup

White wine, dry