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Mushroom Ragoût over Creamy Polenta

Melissa Pellegrino
  • minutes
  • Serves 4

INGREDIENTS

1/4 cup

Herbs, mixed fresh

2 lb

Mushrooms, mixed fresh

3

Shallots, thinly sliced (about 1 cup), medium

1 cup

Polenta, instant

1

Black pepper, Freshly ground

1

Kosher salt

2 tbsp

Olive oil

3 tbsp

Butter, unsalted

2 tbsp

Heavy cream

1/4 cup

Mascarpone

1/2 oz

Parmigiano-reggiano

1/2 cup

Dry vermouth

1/2 oz

Dried porcini (about 1/2 cup)