Polenta Cake Stuffed With Wild Mushroom Ragout – Recipes for Club + Resort Chef
polenta cake stuffed with wild mushroom ragout Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.) Ingredients
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Ingredients
- duck fat
- chanterelle mushrooms
- maitake mushrooms
- shiitake mushrooms
- shallots
- garlic
- Madeira
- red wine
- squab sauce
- gelatin sheets
- cornmill
- milk
- chicken stock
- garlic powder
- butter
- salt
- pepper
- thyme
- porcini powder
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