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Wild Mushroom Ragout Over Sun-Dried Tomato Polenta Recipe
|Water||4 Cup (64 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Sun dried tomatoes||1⁄2 Cup (8 tbs), diced small|
|Grated romano cheese||1⁄4 Cup (4 tbs), grated freshly|
|Assorted mushrooms||2 Cup (32 tbs), sliced (Fresh Wild Mushrooms, Shiitakes Oysters Buttons)|
|Finely diced shallots||2 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Finely minced garlic||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Teaspoon|
|Chopped fresh basil||1 Teaspoon|
|Diced tomatoes||1⁄4 Cup (4 tbs) (Fresh)|
|White wine||2 Tablespoon|
|Granulated sugar||1⁄2 Teaspoon|
|Cold butter||2 Tablespoon|
|Granulated sugar||1⁄8 Cup (2 tbs) (Per Ragout)|
|Salt||To Taste (Per Ragout)|
|Fresh ground pepper||To Taste (Per Ragout)|
Calories 907 Calories from Fat 409
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 13.7 g68.5%
Trans Fat 0 g
Cholesterol 45.3 mg
Sodium 751.5 mg31.3%
Total Carbohydrates 93 g30.9%
Dietary Fiber 8.6 g34.4%
Sugars 21.4 g
Protein 16 g31.1%
Vitamin A 25.1% Vitamin C 29.3%
Calcium 18.8% Iron 30%
*Based on a 2000 Calorie diet
Stir until smooth.
Add tomatoes, cheese, sugar, salt and pepper.
Pour into buttered 9x13 inch pan and refrigerate.
Saute mushrooms and shallots in oil over high heat until shallots are transparent.
Add garlic and brandy.Ignite.
Add herbs, tomatoes, wine and sugar.
Whip in cold butter.
Remove from heat and adjust seasoning.
Slice polenta and top with ragout.