Mushroom Ragout

It’s mushroom season again on the mountain, and I couldn’t be more thrilled.  We just love the idea of foraging for our food.  What’s not to like about a nice walk in the woods with something to quest for, or the excitement that results when you spot a fresh porcini, yelling out those now familiar words, “I found one!”.  It’s great fun, and makes for delicious meals and experimentation at home to make more and more interesting and amazing dishes.

mush ragout w shrimp_IR.jpg

For our first mushroom feast, we made a super flavorful mushroom ragout using a mix of exotic mushrooms like oyster and porcini.  We started by sautéing onion and garlic, to which we added our diced mushroom medley.  We then deglazed with a bit of wine.  Once that was evaporated we added a cup of chicken broth and let that simmer until reduced.  Finally we added 1/2 c. whipping cream and a variety of chopped herbs.

We served the mushroom ragout over a bed of creamy polenta (4 parts liquid to 1 part polenta).  We simmer 1 c. milk + 1 c. chicken broth, then add 1/2 c. polenta and simmer, stirring constantly until the polenta starts to pull away from the side.  Then we add butter, parmesan cheese, whipping cream, and herbs.

Finally we grilled some shrimp to put over the top.  But honestly, the shrimp was overkill.  The polenta and mushroom ragout were enough… and with plenty of deliciousness of their own.

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