Wild Mushroom Ragu over Polenta with Truffled Mascarpone

Ingredients 

For Polenta

4 cups      Vegetable or Chicken stock 
1 cup        Polenta
1/3 cup     Pecorino Romano, freshly grated 
2 TBSP     Heavy Cream
To Taste    Salt & freshly ground pepper 

 For Wild Mushroom Ragu

3 cups         Assorted fresh wild mushrooms (oyster, shitake, cremini) 
2 TBSP         Wild Mushroom & Sage Infused Olive Oil
1 medium    Shallot, minced
2 cloves      Garlic, minced
1 cup           Dry white wine
1 cup           Vegetable or Chicken Stock 
2 TBSP         Flat Leaf Parsley, minced
1/3 cup        Pecorino Romano, grated
To Taste       Sea salt & Freshly Ground Pepper   

For Truffled Mascarpone

1/2 cup     Mascarpone
1 tsp         Black Truffle Gourmet Oil
(Stir the truffle oil into the mascarpone.)

 

Directions

For Polenta:

Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.    Cook on low, stirring frequently, for approximately 25-30 minutes.  

Remove from heat and stir in cheese and heavy cream. Adjust the seasoning with salt and pepper if desired.

 For the Wild Mushroom Ragu:

While the Polenta is cooking, heat the Wild Mushroom & Sage Olive Oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.  

Cook until the mushrooms caramelize and become crusty golden-brown.  Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  

Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.   Add the stock and cook until reduced by half again.    

Taste and adjust with salt and fresh pepper if desired.

 

To Serve: 

Serve the Wild Mushroom Ragu over the hot Polenta.  

Add a dollop of the Truffled Mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6