Wild mushroom ragout with soft black polenta
Item 1 of 1
- medium
- 2
- 50 minutes
Francesco Mazzei's decadent wild mushroom ragout is a hearty and rich dish, with a base of creamy polenta topped with a broth of wild mushrooms and lavish shavings of spring truffle. Francesco uses corvino mais in his recipe, an ancient grain with Mayan roots, which is darker in colour than traditional polenta thus giving it the name 'black polenta'. If unavailable, standard polenta flour would work just as well.
First published in 2016
Ingredients
Metric
Imperial
Soft polenta
- 150g of polenta flour, 'mais corvino' or black polenta if available
- 1l water
- 100g of butter
- 150g of Grana Padano, grated
- salt
Wild mushrooms
- 500g of mixed wild mushrooms, washed
- 1 garlic clove, finely chopped
- 1 sprig of thyme
- 100ml of white wine
- 250ml of chicken stock
- 15g of chopped parsley
- 15g of chopped chives
- 25g of butter
- 1 dash of extra virgin olive oil
- salt
- freshly ground black pepper
To serve
- 50g of roasted hazelnuts, roughly chopped
- 50g of truffle, shaved
- 10g of chervil
SAVE RECIPE
Method
1
Begin with the soft polenta. Bring the water to a boil in a large pan and season well with salt. Mix in the polenta flour, then cover with a lid, turn the heat down low and cook for about 45 minutes, stirring every so often
- 1l water
- salt
- 150g of polenta flour, 'mais corvino' or black polenta if available
2
After about 20 minutes of cooking time, place a deep frying pan over a medium heat and add a dash of olive oil. Once hot, add the mixed mushrooms, garlic and thyme to the pan and fry for a few minutes to soften
- 1 dash of extra virgin olive oil
- 500g of mixed wild mushrooms, washed
- 1 garlic clove, finely chopped
- 1 sprig of thyme
3
Season with salt and pepper, then pour in the wine and let it evaporate. Stir in the chicken stock and cook for 10 minutes
- salt
- freshly ground black pepper
- 100ml of white wine
- 250ml of chicken stock
4
Finish the mushrooms by mixing in the chopped parsley and chives followed by the butter to create a creamy mixture. Keep warm while finishing the polenta
- 15g of chopped parsley
- 15g of chopped chives
- 25g of butter
5
Once the polenta is soft and cooked through, stir through the butter and grated Grana Padano cheese until smooth and combined. Check the seasoning, adjusting to taste if required
- 100g of butter
- 150g of Grana Padano, grated
6
To serve, spoon the polenta into deep serving bowls and top with the mushroom mixture (this will still have quite a lot of liquid). Garnish with the hazelnuts, shaved truffle and fresh chervil sprigs
- 50g of roasted hazelnuts, roughly chopped
- 50g of truffle, shaved
- 10g of chervil
First published in 2016
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