Mushroom Ragout & Polenta

• Produce

  • 2 Garlic cloves
  • 1/2 Lemon, Zest of
  • 4 lbs Mushrooms, mixed fresh
  • 1/2 cup Onion
  • 4 tbsp Parsley
  • 1 Rosemary, stem fresh
  • 1/4 cup Shallots
  • 2 tbsp Thyme, fresh leaves

• Canned Goods

  • 5 cups Chicken stock brought just to a boil
  • 1/4 cup Tomato puree
  • 2 cups Veal or beef stock, rich

• Pasta & Grains

  • 2 cups Savoie brand polenta, quick cooking

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Safflower oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Cream
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/4 cup Madeira

Found on andrewzimmern.com

Ingredients

• 4 pounds mixed fresh mushrooms (porcini, shiitakes, cremini, chanterelles, morels, trumpets)
• 2 tablespoons safflower oil
• 4 tablespoons butter
• 2 minced garlic cloves
• 1/4 cup minced shallots
• 2 tablespoons fresh thyme leaves
• 1 stem fresh rosemary
• 1/4 cup Madeira
• 2 cups rich veal or beef stock
• 1/4 cup tomato puree
• Zest of 1/2 lemon
• 2 cups quick cooking Savoie brand polenta
• 5-7 cups chicken stock brought just to a boil
• 1 cup cream
• 1/2 cup grated parmesan cheese
• 4 tablespoons chopped parsley
• 1/2 cup minced onion
• 3 tablespoons olive oil