Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mas – Bella Balsamic and the Pres

Name: Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mas – Bella Balsamic and the Pres
Ingredients: 4 cups vegetable or chicken stock, preferably homemade; 1 cup dried polenta; 1/3 cup freshly grated Pecorino Romano; 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil; Salt; freshly ground pepper; 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed; 2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil; 1 medium shallot, minced; 2 cloves garlic, minced; 1 cup dry white wine (I used extra dry Prosecco); 1 cup vegetable or chicken stock, preferably homemade; 2 tablespoons minced flat leaf parsley; Sea salt; 1/2 cup mascarpone; 1 teaspoon white truffle oil

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Polenta 4 cups vegetable or chicken stock, preferably homemade 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil Salt &...

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Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone
Recipes
Bella Balsamic and the Pressed Olive
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Ingredients

4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil
Salt
freshly ground pepper
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
Sea salt
1/2 cup mascarpone
1 teaspoon white truffle oil