Mushroom ragu with polenta toast
TM6 TM5 TM31

Mushroom ragu with polenta toast

4.2 (18 ratings)

Ingredients

Polenta toast

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

Mushroom ragu

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

Nutrition
per 1 portions
Calories
1159 kJ / 276 kcal
Protein
9.1 g
Carbohydrates
18.9 g
Fat
16.8 g
Fiber
3.3 g

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