Mushroom Ragout with Creamy Polenta | ENTERTAINING WITH BETH

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice offers a non-alcoholic option while beef broth can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a less expensive fat.

In a heat-safe bowl, add 3 cups of water and 3/4 cup of polenta.

Microwave the polenta mixture until done.

Clean the mushrooms with a damp paper towel and slice off the ends, then quarter the mushrooms.

In a pan, heat olive oil and sauté minced shallots until translucent and soft.

Add the quartered mushrooms to the pan and sauté until they start to release their juices.

Add minced garlic and cook for about 1 minute.

Season with herbs de Provence, salt, and black pepper.

Squeeze about half a lemon over the mushrooms and add fresh parsley.

Once the polenta is done, add salt, a drizzle of olive oil, and freshly minced rosemary, stirring until combined.

To serve, place polenta in one half of a shallow bowl and mushrooms in the other.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens