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Mushroom Ragout and Creamy Polenta

Superman Cooks
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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main
Servings 4 servings

Ingredients
  

FOR THE POLENTA:

  • Click the link above for the recipe.

FOR THE MUSHROOMS:

  • lbs mushrooms sliced thick ( we used both white and crimini)
  • 1 tsp chopped fresh garlic
  • 1 tsp chicken base
  • 1/4 C olive oil
  • ½ tsp cracked black pepper
  • 2 eggs

Instructions
 

TO PREPARE THE MUSHROOMS:

  • Preheat oven to 400°.
  • 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:

  • Click the link above for the recipe.

To poach eggs:

  • heat water in small sauce pan with a splash of vinegar until water is steaming but not boiling.
  • Crack egg directly into water and cook until white is set and yolk runny, about 4 minutes.

TO ASSEMBLE:

  • 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.
  • Garnish with chopped chives and serve.