WILD MUSHROOM RAGU & POLENTA WITH VERMOUTH CREAM
DESCRIPTION
This is a clean and simple vegetarian meal that still tastes luxurious despite being so easy to cook. The mushrooms are the star of the show with the Vermouth Cream coming in a close second. Try serving alongside a classic dirty Martini for fun food and drink pairing.
INGREDIENTS
FOR MUSHROOM RAGU
2 Shallots finely diced
250g Wild Mushrooms
2 Cloves of Garlic
Sprig of Thyme
100g Trewithen Dairy Butter
Salt and Pepper
50ml Vermouth
100ml Trewithen Dairy Double Cream
FOR POLENTA
500ml Trewithen Dairy Milk
Thyme
50g Trewithen Dairy Butter
200g Polenta
Garnish with grated Parmesan
METHOD
For this colourful vegetarian dish start by slowly cooking your polenta. Melt the butter stirring in the polenta and then adding the milk a little at a time. Keep on a low heat and stir for 5-10 minutes until smooth and silky. Then add some grated parmesan to finish.
Heat another pan with melted butter until it starts to brown and then add in your sliced mushrooms, thyme, garlic and shallots. Once they brown after 3-4 minutes on a high heat pour in a glass of Vermouth and reduce until the alcohol burns off, or alternatively flambé.
Then stir in the double cream until smooth and incorporated as a delicately aromatic sauce. Serve the mushroom ragu on top of your polenta and garnish with extra grated parmesan.
