Porcini Mushroom Wagyu Chuck Roast with Creamy Polenta
THE recipe for a cozy autumn or winter night... when you want to fill the house with a rich aroma and anticipation for the meal ahead.
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Immersion blender
- Fork
- Plate
- Aluminum foil
Ingredients
- 3 to 4 pounds Lone Mountain Wagyu 100% Fullblood Wagyu Beef Chuck Roast
- 2 Tablespoons olive oil
- 2 onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 rib celery, chopped
- 1 small carrot, peeled and chopped
- 1 cup red wine
- 4 cups beef stock
- 1/2 ounce dried porcini mushrooms
- 12 ounces button mushrooms, trimmed
- 1/4 cup chopped parsley
- Sea salt
- freshly ground black pepper
- 1 cup polenta
- 1/4 cup half & half
- 4 Tablespoons butter
- 1/3 cup grated parmigiano reggiano
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