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Mushroom Ragout with Pecorino Polenta and Truffled Mascarpone

April 07, 2014

Mushroom Ragout with Pecorino Polenta and Truffled Mascarpone

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This recipe highlights the herbaceous flavours of our fresh Premium Extra Virgin Olive Oil and the earthiness of our decadent White Truffle Oil.

Polenta

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the cornmeal. Cook on low, stirring frequently, approximately 25-30 minutes. Remove from heat and stir in cheese and olive oil. Adjust seasoning with salt and pepper.

Wild Mushroom Ragout

  • 3 c. assorted mushrooms (oyster, shitake, cremini, etc.) wiped clean, tough stems removed
  • 2 tbsps Della Terra Mushroom & Sage Olive Oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup vegetable or chicken stock
  • 2 tbsps flat leaf parsley, minced
  • 1/3 cup freshly grated Pecorino Romano
  • Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until mushrooms caramelize and become crusty golden-brown. Add the shallot, and sauté for two minutes, add garlic and sauté for a minute. Add wine and cook scraping up the browned bits from the bottom of the pan and reduce by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone

Stir the white truffle olive oil into the mascarpone.

Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6




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