Mushroom Ragout and Creamy Polenta
Author: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
 
This hearty, earthy mushroom ragout is served on a bed of creamy polenta and topped with a poached egg. A cozy meal we can't get enough of.
Ingredients
FOR THE POLENTA:
  • Click the link above for the recipe.
FOR THE MUSHROOMS:
  • 1½ lbs mushrooms, sliced thick ( we used both white and crimini)
  • 1 tsp chopped fresh garlic
  • 1 tsp chicken base
  • ¼ C olive oil
  • ½ tsp cracked black pepper
  • 2 eggs
Instructions
TO PREPARE THE MUSHROOMS:
  1. Preheat oven to 400°.
  2. In an oven-safe sauté pan, heat olive oil and garlic over medium heat.
  3. Add chicken base and stir until dissolved.
  4. Add mushrooms and sauté until coated with oil.
  5. Place skillet in oven and allow to roast for 15 minutes, stirring occasionally
While roasting, start to prepare polenta:
  1. Click the link above for the recipe.
To poach eggs:
  1. heat water in small sauce pan with a splash of vinegar until water is steaming but not boiling.
  2. Crack egg directly into water and cook until white is set and yolk runny, about 4 minutes.
TO ASSEMBLE:
  1. Place 1 C polenta in a bowl and top with ¼ of the mushroom and remove egg from water using a slotted spoon and place on top of mushrooms.
  2. Garnish with chopped chives and serve.
Recipe by Honest Cooking at http://honestcooking.com/mushroom-ragout-creamy-polenta/