Mushroom ragu with polenta toast

Name: Mushroom ragu with polenta toast
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: oil; 750 g water; 150 g fine polenta; ¼ tsp dried thyme; 1 tsp salt; 1 pinch ground black pepper; 50 g Parmesan cheese; 2 garlic cloves; 1 ½ tbsp unsalted butter; 1 tbsp extra virgin olive oil; 3 spring onions/shallots; 500 g fresh mixed mushrooms; 1 tbsp lemon juice; 5 tbsp pouring (whipping) cream; ½ tsp salt; 1 pinch ground black pepper; 3 sprigs fresh flat-leaf parsley

4.0 24 ratings

Prep. 15 min

Total 1 h 40 min

6 portions

Ingredients

Polenta toast

oil for greasing
water
750 g
fine polenta (see Tips)
150 g
dried thyme
¼ tsp
salt
1 tsp
ground black pepper
1 pinch

Mushroom ragu

Parmesan cheese cut into pieces (3 cm)
50 g
garlic cloves
2
unsalted butter
1 ½ tbsp
extra virgin olive oil plus extra for greasing
1 tbsp
spring onions/shallots trimmed and cut into thin slices
3
fresh mixed mushrooms cut into slices, quarters or left whole, depending on size (see Tips)
500 g
lemon juice
1 tbsp
pouring (whipping) cream
5 tbsp
salt
½ tsp
ground black pepper
1 pinch
fresh flat-leaf parsley leaves only, cut into small pieces, for garnishing
3 sprigs