Marjoram-Infused Mushroom Ragout with Creamy Polenta
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Print PinServings: 4 Servings
Calories: 489kcal
Cost: £5.00
Equipment
- 1 Saute Pan
- 1 Small Saucepan
- 1 Whisk
Ingredients
For the Ragout
- 2 tbsp Olive Oil 30 ml
- 1 each Shallot finely chopped
- 2 each Garlic Cloves finely chopped
- 400 g Mixed Mushrooms 14 oz, sliced
- 125 ml Dry White Wine ½ cup
- 250 ml Vegetable Stock 1 cup
- 100 ml Double Cream ⅓ cup
- 1 tbsp Fresh Marjoram Leaves chopped
- 20 g Butter ¾ oz
- Salt & Black Pepper
For the Polenta
- 150 g Polenta 5¼ oz
- 600 ml Vegetable Stock 2½ cups
- 50 g Parmesan grated (1¾ oz)
- 25 g Butter 1 oz
- Salt to taste
Instructions
- Sauté the shallot and garlic in olive oil until translucent.
- Add the mushrooms and cook until golden. Deglaze with white wine.
- Add stock and reduce by half, then stir in cream and marjoram. Simmer gently.
- Finish with butter and season to taste.
- For the polenta, simmer stock, whisk in polenta, and cook until creamy. Add butter and Parmesan.
- Serve ragout over the polenta with fresh marjoram garnish.
Presentation:
- Serve in shallow bowls with a drizzle of olive oil and a few marjoram leaves for colour.
Nutrition
Calories: 489kcal | Carbohydrates: 42g | Protein: 11g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 1135mg | Potassium: 426mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1319IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg
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