Mushroom Ragout with Polenta Corners
Main Course
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
A hearty and flavorful vegetarian main course featuring creamy mushroom ragout served with crispy polenta corners.
Ingredients (14 ingredients)
-
1.15 l Vegetable broth
-
3 EL Nutritional yeast
-
250 g Polenta
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
Fat for the mold
-
800 g Mixed mushrooms
-
2 Stück Shallots
-
2 Stück Carrots
-
2 Zweig Thyme
-
2 Zweig Rosemary
-
4 EL Rapeseed oil
-
150 ml Soy cooking cream
-
1 EL Flour
Preparation (11 steps)
Bring vegetable broth and nutritional yeast to a boil
Add 1000 ml vegetable broth and 3 tablespoons nutritional yeast to the mixing bowl and bring to a 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 approx. 10 minutes. Use the spatula and stir in between.
Season polenta
Season the polenta with salt and pepper and stir with the spatula.
Fill polenta into mold and let it cool down
Fill 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 tablespoons 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 of thyme (chopped) and 2 sprigs of rosemary (chopped) and simmer for 5 min./100°C/speed 1.
Thicken mushroom ragout
Add 1 tablespoon flour (if necessary 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 corners
Turn the cold polenta out of the mold, cut into triangles and fry in a pan with 2 tablespoons rapeseed oil until golden brown on both sides.
Arrange
Arrange the fried polenta corners together with the mushroom ragout and serve.
Finished cooking? Great! 🎉
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Allergens
- Soybeans
- Celery
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