Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

  • 5 cups vegetable or chicken stock (reserve 1 cup)
  • 1 cup dried polenta
  • 1/3 cup freshly grated Pecorino Romano
  • 2 tablespoons Bella Nonnas Ultra Premium EVOO
  • Salt & freshly ground pepper to taste
  • 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 cup dry white wine (I use extra dry Prosecco)
  • 2 tablespoons minced flat leaf parsley
  • 1/3 cup freshly grated Pecorino Romano
  • Sea salt & freshly ground pepper to taste
  • 1/2 cup mascarpone
  • 1 teaspoon Bella Nonnas White Truffle Oil

Cooking Instructions:
  • Bring 4 cups of 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 an stir in the cheese and olive oil.
  • Adjust the seasoning with salt and pepper if desired.


  • While the polenta is cooking, heat the EVOO 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 reduce by half.
  • Add the last cup of stock and cook until reduced by half.
  • Taste and adjust with salt and fresh pepper if desired.

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.

Cooking Time : 40-50 min
Servings : 4-6

Leave a comment