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Wild Mushroom and Parsnip Ragout with Cheesy Polenta

Katherine Sacks
  • 90 minutes
  • Serves 4

INGREDIENTS

1

Garlic clove

12 oz

Mushrooms, mixed wild

1

Onion, coarsely chopped (about 3/4 cup), small

1

Parsnip (about 7 ounces), medium

1

Thyme, sprig

1 tbsp

Tomato paste

1 tbsp

Miso paste

1 cup

Polenta, quick-cooking

1/2 tsp

Cornstarch

1 3/4 tsp

Kosher salt

2 tbsp

Olive oil

1/4 cup

Hazelnuts, roasted unsalted

1/2 cup

Parmesan, grated

5 cups

Whole milk

1/4 cup

Red wine