Wild Mushroom & White Bean Ragout With Creamy Pumpkin Polenta

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So remember this post from a few days ago?  Where I roasted an entire pumpkin?  Well after I made that delicious pasta sauce, I still had a ton of pumpkin puree leftover.  I froze some of it (so handy!) and then I immediately knew that I wanted to make some pumpkin polenta with the rest!  It’s just something I’ve been dying to make for a while and this was the perfect opportunity!

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mushroom ragout, dried mushrooms, pumpkin polenta, polenta recipes, wild mushroom recipes, vegetarian recipes, fall recipes In addition, I had some delicious dried porcini mushrooms and tons of cute little pearl onions from Melissa’s Produce.  I always keep some dried mushrooms on hand – they are the perfect pantry staple for a vegetarian or vegan kitchen.  They pack a ton of earthy, meaty, umami flavor and can really enhance any dish!  Just like the tips on Melissa’s website, once rehydrated you can chop these mushrooms up and add them to a variety of recipes.

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mushroom ragout, dried mushrooms, pumpkin polenta, polenta recipes, wild mushroom recipes, vegetarian recipes, fall recipes I decided to use them along with the pearl onions as the base for a mushroom, pearl onion and white bean ragout.  I used some of the mushroom soaking liquid to make the sauce – BEST idea ever.  I also added some fresh mushrooms too – oyster mushrooms, baby bellas and shitake mushrooms.  I loved the different textures and woodsy flavors each type of mushroom provided.  And I have to say, mushrooms really do make for a very satisfying entrée.  Especially when mixed with thick, creamy and rich pumpkin polenta!

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mushroom ragout, dried mushrooms, pumpkin polenta, polenta recipes, wild mushroom recipes, vegetarian recipes, fall recipes Now, as a side note, if you’ve never used fresh pearl onions, you might think they’re a nightmare to peel.  Which they totally are…unless you follow the best tip ever – right on the back of the package, Melissa’s says to blanch them in hot water for just a few minutes.  After this quick cooking, the peels slide right off with no problems!  Easy and quick!

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mushroom ragout, dried mushrooms, pumpkin polenta, polenta recipes, wild mushroom recipes, vegetarian recipes, fall recipes This is such a fun and delicious Fall dinner.  Easy enough for a weeknight meal, but elegant enough to entertain with too!  I hope you try this – I know you’ll love it!

Wild Mushroom & White Bean Ragout With Creamy Pumpkin Polenta:
Ingredients:

  • 5 tbsp butter, divided
  • 1 tbsp olive oil
  • 1 cup cornmeal
  • 2/3 cup pumpkin puree
  • 3 cup vegetable stock
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 4 oz marscapone cheese
  • 1/2 cup grated parmesan cheese
  • 1/3 cup heavy cream
  • 24 oz mixed mushrooms, roughly chopped (I used a combination of baby bellas, shitake and oyster mushrooms)
  • 1/2 oz dried porcini 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
  • 1/4 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 1/2 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 1/4 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.

The ingredients in this post were provided free of charge from Melissa’s Produce.  Recipe created and developed by BeanAFoodie.  I did not receive any kickbacks or payments from featuring Melissa’s Produce in this post – just got to cook with delicious produce!

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