Imagine a dish that transports you straight to the rustic kitchens of Tuscany, where every bite tells a story of tradition and culinary passion. This Mushroom Ragout with Oven Polenta is not just a meal; it's a luxurious journey through Italian flavors that will transform your ordinary dinner into an extraordinary dining experience. With its rich, wine-infused mushroom sauce and creamy, golden polenta, this recipe promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g mushrooms, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 200ml red wine
- 500ml vegetable stock
- 200g polenta
- 50g parmesan cheese, grated
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F). Prepare a large baking dish for the polenta and a separate skillet for the ragout.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent and soft, approximately 5 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, being careful not to burn the garlic.
- Increase heat to medium-high and add chopped mushrooms. Cook mushrooms until they release their moisture and start to brown, about 8-10 minutes.
- Pour red wine into the skillet, scraping any browned bits from the bottom. Allow the wine to reduce by half, concentrating the flavors.
- Add vegetable stock to the mushroom mixture, reduce heat to low, and let simmer while preparing the polenta.
- In a separate baking dish, whisk polenta with 500ml of water, salt, and pepper. Stir until well combined.
- Place polenta in the preheated oven and bake for 35-40 minutes, stirring occasionally to prevent sticking.
- When polenta is creamy and set, remove from oven and stir in grated parmesan cheese.
- Season the mushroom ragout with salt and pepper to taste. If the sauce is too thin, continue simmering to reduce.
- Serve the creamy polenta in shallow bowls, topped generously with the rich mushroom ragout.
Tips
- Mushroom Selection: Choose a mix of mushroom varieties like shiitake, cremini, and porcini for deeper, more complex flavors.
- Wine Matters: Use a good quality dry red wine that you'd also enjoy drinking. The wine's flavor will concentrate in the ragout.
- Polenta Perfection: Stir the polenta occasionally during baking to prevent clumping and ensure a smooth, creamy texture.
- Parmesan Tip: Grate the parmesan fresh for the most vibrant flavor and best melting properties.
- Timing is Key: Start the mushroom ragout before the polenta to allow flavors to develop while the polenta bakes.
- Serving Suggestion: For an extra touch of elegance, garnish with fresh thyme or chopped parsley before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 15mg
