Description
Hearty mushroom ragout atop creamy polenta, finished with a perfect poached egg. Pure comfort food!
Ingredients
Units
Scale
- 1 1/2 lbs (680 g) mushrooms
- 1 tsp chopped fresh garlic
- 1 tsp chicken base
- 1/4 cups (60 ml) olive oil
- 1/2 tsp cracked black pepper
- 2 eggs
Instructions
TO PREPARE THE MUSHROOMS
- Preheat oven to 400°F (204°C).
- In an oven-safe sauté pan, heat olive oil and garlic over medium heat.
- Add chicken base and stir until dissolved.
- Add mushrooms and sauté until coated with oil.
- Place skillet in oven and allow to roast for 15 minutes, stirring occasionally.
While roasting, start to prepare polenta
To poach eggs
- Heat water in a small saucepan with a splash of vinegar until steaming but not boiling.
- Crack egg directly into water and cook until the white is set and the yolk is runny, about 4 minutes.
TO ASSEMBLE
- Place 1 cup of polenta in a bowl and top with ¼ of the mushrooms. Remove the egg from the water using a slotted spoon and place it on top of the mushrooms.
- Garnish with chopped chives and serve.
Notes
- For deeper mushroom flavor, sauté them in two batches to avoid steaming; ensure they brown nicely.
- Substitute vegetable broth and a pinch of nutritional yeast for the chicken base for a vegetarian version.
- Leftovers can be stored separately (ragout and polenta) in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 200