Denise from Chez Us has a hearty vegetarian meal that is as comforting as it is easy to make! Read on to learn more about her delicious Mushroom Ragout with Taleggio Polenta and Gremolata recipe.
I love serving this Mushroom Ragout served with Taleggio Polenta and Gremolata when I’m craving a light but satisfying vegetarian meal. Cremini and portobello mushrooms are great “meaty” mushrooms and are a staple in our house. I just happened to have some shiitake and oyster mushrooms on hand, so I added them to this recipe. Really, this recipe features a medley of mushrooms, so feel free to add whatever types you like; just be sure to include a few of meaty types to fill it out.
When choosing mushrooms at the market, I tend to prefer smaller and tighter mushrooms that have firm flesh. Yes, I am that annoying person at the market picking through the mushroom bins. When buying shiitake and oyster mushrooms, I like to find small ones that can be used whole in recipes, which saves time and makes the dish look great. Don’t buy a mushrooms with a slimy film over the top; most likely they have been sitting in that bin a little too long.
The seasoning for the simple mushroom ragout requires a little shallot, olive oil and salt and pepper. I wanted the ragout to be seasoned lightly to enhance the earthiness of the mushrooms. The tangy polenta and fresh gremolata really tie the flavors of this dish together. Instead of incorporating olive oil into the gremolata, I like to drizzle a high quality olive oil over the top of this dish just prior to serving.
To make a complete meal serve this with a simple salad and warm bread. This recipe is comfort food taken up a notch!
Recipe: Mushroom Ragout served with Taleggio Polenta and Gremolata
- 7 ounces crimini mushrooms
- 2 ounces shiitake
- 2 ounces portobello
- 2 ounces oyster mushrooms
- 2 tablespoons olive oil
- 1 small shallot minced finely
- kosher salt to taste
- black pepper to taste
- 1/4 cup vegetable stock
- high quality olive oil
- 1 tablespoon lemon zest, I like to use Meyer Lemons
- 4 tablespoons italian parsley
- 1 garlic clove, peeled
- 2 cups vegetable stock
- 1/2 cup polenta
- 1 teaspoon salt
- 2 tablespoons butter
- 2 ounces Taleggio cheese, rind removed and cubed
For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat.
For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.
For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.
To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!