Mushroom Ragout with Polenta Corners

Mushroom Ragout with Polenta Corners

Main Course

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Cook Time

50 min

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Mushroom Ragout with Polenta Corners is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thermomix® recipe for mushroom ragout with polenta corners is a hearty and vegetarian main course. The main ingredients are mixed mushrooms, shallots, polenta and nutritional yeast, refined with vegetable broth. In about 50 minutes, a meal for 4 people is created. The dish is vegan, gluten-free and ideal as a family meal or for lovers of autumnal and winter cuisine.

Ingredients (14 ingredients)

  • 1.15 l Vegetable broth
  • 3 tbsp Nutritional yeast
  • 250 g Polenta
  • to taste Salt
  • to taste Pepper
  • Fat for the mould
  • 800 g mixed mushrooms
  • 2 piece Shallots
  • 2 piece Carrots
  • 2 Zweig Thyme
  • 2 Zweig Rosemary
  • 4 tbsp Rapeseed oil
  • 150 ml Soy cooking cream
  • 1 tbsp Flour

Preparation (11 steps)

1

Boil vegetable broth and nutritional yeast

Thermomix® Setting
5 min/212°F/Speed 1 100

Add 1000 ml vegetable broth and 3 tbsp nutritional yeast to the mixing bowl and bring to the boil for 5 min./100°C/speed 1.

300
2

Stir in polenta and leave to swell

Thermomix® Setting
1 min/212°F/Speed 2 100

Add 250 g polenta to the mixing bowl and stir in for 1 min./100°C/speed 2. Then switch off the Thermomix and let the polenta swell in the mixing bowl for about 10 minutes. Use the spatula and stir in between.

60
3

Season polenta

Season the polenta with salt and pepper and stir with the spatula.

4

Fill polenta into mould and leave to cool

Pour the polenta into a greased mould (25x25 cm) and smooth it out. Then leave to cool.

5

Prepare mushrooms, shallots and carrots

Clean 800 g mixed mushrooms and cut into small pieces depending on their size. Peel 2 shallots and 2 carrots and cut into fine cubes. Wash 2 sprigs of thyme and 2 sprigs of rosemary, shake dry and finely chop the leaves or needles.

6

Chop shallots

Thermomix® Setting
3 sec/Speed 5

Put 2 shallots in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.

3
7

Sauté shallots, mushrooms and carrots

Thermomix® Setting
5 min/248°F/Speed 1 120

Add 2 tbsp rapeseed oil to the shallots in the mixing bowl and sauté for 3 min./120°C/speed 1. Add 800 g mushrooms and 2 carrots (diced) and sauté for another 5 min./120°C/speed 1.

300
8

Deglaze mushroom ragout and simmer

Thermomix® Setting
5 min/212°F/Speed 1 100

Add 150 ml vegetable broth and 150 ml soy cooking cream to the mixing bowl, add 2 sprigs of thyme (chopped) and 2 sprigs of rosemary (chopped) and simmer for 5 min./100°C/speed 1.

300
9

Thicken mushroom ragout

Thermomix® Setting
1 min/212°F/Speed 2 100

Add 1 tbsp flour (gluten-free alternative if necessary) to the mixing bowl and stir in for 1 min./100°C/speed 2. Season with salt and pepper if necessary.

60
10

Fry polenta corners

Turn the cold polenta out of the mould, cut into triangles and fry in a pan with 2 tbsp rapeseed oil until golden brown on both sides.

11

Arrange

Arrange the fried polenta corners together with the mushroom ragout and serve.

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About this recipe

This mushroom ragout with polenta corners is a dish that reminds me of cozy autumn evenings, walks through the forest where you come home with a basket full of fresh mushrooms. It is a tribute to the simple, honest flavors of nature, which are wonderfully brought to the fore by the versatility of the Thermomix®. The basis of this dish is of course the mushrooms. I prefer a mixture of different varieties – button mushrooms for their mild, earthy note, king oyster mushrooms for their meaty texture and possibly a few chanterelles for a slightly peppery spice. The shallots and carrots form the aromatic foundation, which is given an autumnal warmth by thyme and rosemary. The soy cooking cream ensures a creamy consistency without making the dish too heavy. And the polenta, enriched with nutritional yeast, brings a slightly cheesy note and a pleasant smoothness to the table. When preparing it in the Thermomix®, it is important not to cut the mushrooms too small, as they will shrink a little when steamed. Make sure to chop the shallots really finely so that they combine well with the mushrooms. The polenta should have enough time to swell after stirring, so that it can develop its full creaminess. A tip: If the polenta becomes too firm, simply add some more vegetable broth. When thickening the ragout with flour, it is important to ensure that no lumps form. It is best to let the flour trickle in slowly and stir well at the same time. This recipe can be varied wonderfully. For a more intense flavor, you can add a shot of dry sherry or white wine to the ragout. If you like it a little spicier, you can use a pinch of chili flakes or some smoked paprika powder. Instead of soy cooking cream, you can also use cashew cream or oat cream. And of course there are no limits to the variety of mushrooms – depending on the season and availability, you can refine the ragout with other types of mushrooms such as porcini mushrooms or shiitake mushrooms. Serve the mushroom ragout with the crispy fried polenta corners as a main course. A fresh salad with a light vinaigrette dressing goes well with this. If you like, you can garnish the dish with fresh parsley or chives. A dollop of vegan sour cream or a spoonful of cranberries also go perfectly with this. The mushroom ragout can be prepared well in advance and stored in the refrigerator. It can also be frozen without any problems. However, the polenta corners should be freshly prepared, as they lose their crispness when reheated. The polenta itself can also be prepared the day before and stored in the refrigerator. This saves you time preparing the next day.

Tags

#Vegetarian #Vegan #Gluten-free #Autumn #Mushrooms #Hearty #Christmas #Winter #Wintery

Allergens

  • Soybeans
  • Celery

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