Mushroom Ragout with Polenta Triangles
Main course
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This Thermomix® recipe for mushroom ragout with polenta triangles 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 EL Nutritional yeast
-
250 g Polenta
-
nach Geschmack Salt
-
nach Geschmack Pepper
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Fat for the mold
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800 g Mixed mushrooms
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2 Stück Shallots
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2 Stück Carrots
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2 Zweig Thyme
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2 Zweig Rosemary
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4 EL Rapeseed oil
-
150 ml Soy cooking cream
-
1 EL Flour
Preparation (11 steps)
Boil vegetable broth and nutritional yeast
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.
Stir in polenta and let it swell
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.
Season polenta
Season the polenta with salt and pepper and stir with the spatula.
Pour polenta into mold and let it cool down
Pour the polenta into a greased mold (25x25 cm) and smooth it out. Then let it cool down.
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.
Chop shallots
Put 2 shallots in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté shallots, mushrooms and carrots
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.
Deglaze and simmer mushroom ragout
Add 150 ml vegetable broth and 150 ml soy cooking cream to the mixing bowl, add 2 sprigs thyme (chopped) and 2 sprigs rosemary (chopped) and simmer for 5 min./100°C/speed 1.
Thicken mushroom ragout
Add 1 tbsp flour (possibly gluten-free alternative) to the mixing bowl and stir in for 1 min./100°C/speed 2. Season with salt and pepper if necessary.
Fry polenta triangles
Turn the cold polenta out of the mold, cut into triangles and fry in a pan with 2 tbsp rapeseed oil from both sides until golden brown.
Arrange
Arrange the fried polenta triangles together with the mushroom ragout and serve.
Finished cooking? Great! 🎉
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Allergens
- Soybeans
- Celery
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