Custom Culinary - Custom Culinary WILD MUSHROOM RAGOUT WITH PECORINO POLENTA AND ARUGULA

Name: Custom Culinary - Custom Culinary WILD MUSHROOM RAGOUT WITH PECORINO POLENTA AND ARUGULA
Ingredients: 4 lbs. Mixed fresh mushrooms (shiitake, cremini, morels, oyster, chanterelles, porcini); 2 Tbsp. Sunflower oil; 4 Tbsp. Butter; 2 cloves Fresh Garlic, minced; 1 ea. Medium Shallot, minced; 2 Tbsp. Fresh Thyme, minced; 1 ea. pluché Fresh Rosemary; 1/4 cup Marsala, Madeira or Sweet Vermouth (any of these will work great); 2 cups Vegetable Broth, Made with Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate; 1 Tbsp. Tomato Paste; 1 ea. Lemon, zest only; Polenta Cakes (see sub-recipe); 1 cup Milk; pinch Cayenne pepper; 1 ea. Bay Leaf; 1 cup Polenta; 4 ea. Sage Leaves, minced; ¼ cup Mascarpone Cheese; 2 Tbsp. Extra Virgin Olive Oil; 4 Tbsp. Pecorino Romano Cheese, grated; ¼ cup Micro Arugula; Truffle Scented Hollandaise (see sub-recipe); 1½ cup Custom Culinary® Hollandaise; 1 Tbsp. Truffle oil; 2 Tbsp. Fresh chives, minced

www.customculinary.com

A variety of wild forest mushrooms caramelized with shallots, garlic, and white wine a top of golden-brown polenta finished with a truffle-scented chive hollandaise.

Keywords

entree
entrees
recipes
entree recipe
mushroom
hollandaise
recipe
polenta
truffle
chive
white wine
garlic
shallots
pecorino
ragout
arugula
hearty
6810
True Foundations
Vegetable Liquid Stock Concentrate

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Ingredients

4 lbs. Mixed fresh mushrooms (shiitake, cremini, morels, oyster, chanterelles, porcini)
2 Tbsp. Sunflower oil
4 Tbsp. Butter
2 cloves Fresh Garlic, minced
1 ea. Medium Shallot, minced
2 Tbsp. Fresh Thyme, minced
1 ea. pluché Fresh Rosemary
1/4 cup Marsala, Madeira or Sweet Vermouth (any of these will work great)
2 cups Vegetable Broth, Made with Custom Culinary® True Foundations® Vegetable Liquid Stock Concentrate
1 Tbsp. Tomato Paste
1 ea. Lemon, zest only
Polenta Cakes (see sub-recipe)
1 cup Milk
pinch Cayenne pepper
1 ea. Bay Leaf
1 cup Polenta
4 ea. Sage Leaves, minced
¼ cup Mascarpone Cheese
2 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Pecorino Romano Cheese, grated
¼ cup Micro Arugula
Truffle Scented Hollandaise (see sub-recipe)
1½ cup Custom Culinary® Hollandaise
1 Tbsp. Truffle oil
2 Tbsp. Fresh chives, minced