Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Ingredients:

• 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