served with Taleggio Polenta and Gremolata
Recipe courtesy of the Mushroom Council.
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
Freshly ground black pepper to taste
1/4 cup vegetable stock
1 tablespoon lemon zest
1/4 cup Italian (flat-leaf) 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
High quality olive oil, as needed
- For Mushroom Ragoût: 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 about 2 tablespoons 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 1/4 cup stock, stir and cook for 5 minutes. Season with salt and ground black pepper. Remove from the heat.
- For Gremolata: Add lemon zest, parsley and garlic to food processor and pulse until finely chopped. Set aside.
- For Taleggio Polenta: Heat 2 cups 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!
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Total Carbs: 25g; Fiber: 3g; Protein: 15g; Sodium: 1030mg.
Recipe and photograph courtesy of the Mushroom Council.