No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Wild Mushroom Ragout Over Creamy Polenta

We recommend serving this dish with a crumbling of gorgonzola cheese as a first course; it would also make a wonderful light supper for four.

  • Servings: 10
Wild Mushroom Ragout Over Creamy Polenta

Source: Martha Stewart Living, September/October 1991


  • 1/2 ounce dried porcini mushrooms
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 ounces cremini mushrooms, sliced
  • 2 ounces yellow oyster mushrooms, cut into large pieces
  • 2 ounces oyster mushrooms, cut into large pieces
  • 2 ounces hen-of-the-woods mushrooms
  • 2 ounces honey mushrooms
  • Salt and freshly ground black pepper
  • 1 fresh sprig rosemary, chopped
  • 1/4 cup cognac
  • Creamy Polenta


  1. In a small bowl, soak the dried porcini in 1 cup warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water, and set mushrooms aside.

  2. In a large saute pan over medium heat, melt butter with olive oil. Add shallot and garlic, and cook until slightly soft, 2 to 3 minutes.

  3. Add porcini, and saute 1 minute. Add cremini, and cook 1 minute more. Turn up heat to medium high, and add remaining mushrooms. Season with salt and pepper.

  4. Add chopped rosemary, and stir gently until mushrooms are tender, 5 to 7 minutes. Remove pan from heat, and carefully add cognac (you'll have some flames). Return pan to heat, and allow the alcohol to cook off, about 1 minute. Serve hot over creamy polenta.


Reviews (0)

Related Topics