Wild Mushroom & White Bean Ragout With Creamy Pumpkin Polenta

Wild Mushroom & White Bean Ragout With Creamy Pumpkin Polenta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main
Cuisine: american
Serves: 6-8
Ingredients
  • 5 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 cup cornmeal
  • ⅔ cup pumpkin puree
  • 3 cup vegetable stock
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 4 oz marscapone cheese
  • ½ cup grated parmesan cheese
  • ⅓ cup heavy cream
  • 24 oz mixed mushrooms, roughly chopped (I used a combination of baby bellas, shitake and oyster mushrooms)
  • ½ oz dried procini mushrooms, soaked in 2 cup hot water for 15 minutes and then chopped
  • drain mushrooms through a paper towel and reserve 1 cup of the soaking liquid
  • 2 cups pearl onions, halved
  • 2 tsp fresh thyme
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • 2 cups white beans
  • 2 tbsp flour - as needed
Instructions
  1. Begin by cooking the polenta. Bring vegetable stock up to a simmer and whisk in cornmeal until thoroughly combined. Reduce heat to medium low.
  2. Stir in pumpkin, 1 tsp salt and ½ tsp of pepper. Stir polenta every few minutes for 30 minutes or until thick and creamy.
  3. While polenta simmers begin cooking the mushroom ragout. In a large sauté pan, melt in 2 tbsp of butter and the olive oil. Saute halved pearl onions and thyme for 7-10 minutes or until starting to turn golden brown
  4. Add in fresh mushrooms and rehydrated and chopped porcini mushrooms. Saute for about 10 minutes or until mushrooms are starting to turn golden brown as well. Add in minced garlic and cook for another 2 minutes.
  5. Deglaze pan with white wine, scraping the bottom to remove any browned bits. Simmer mushroom mixture until wine reduces by about half. Add in about ¼ cup of the reserved mushroom soaking liquid and simmer on medium until reduced and thickened. Note: if sauce is too thin for your liking, remove a few tablespoons of the sauce and mix with 1-2 tbsp of flour. Add liquid back to the pan and allow to simmer for another 5 minutes or until sauce begins to thicken.
  6. Add white beans and allow mixture to simmer on low until ready to serve. Taste and adjust for seasonings.
  7. While mushroom ragout simmers, finish the polenta. Stir in marscapone cheese, parmesan cheese, remaining 3 tbsp of butter and heavy cream. Stir to combine and then taste and adjust for seasonings. Add more or less stock/heavy cream to thin out polenta if desired. Additional cooking time will continue to thicken the polenta.
  8. Serve mushroom ragout over a heavy spoonful of the polenta. Garnish with additional grated parmesan cheese if desired.