Mushroom ragout with polenta

Name: Mushroom ragout with polenta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 150 Polenta (corn semolina); 2 TABLESPOONS butter/margarine; 1 TEASPOON Vegetable broth (instant); 100 g Swiss hard cheese (e.g. Gruyère); 1 egg yolk, salt, pepper; 1 collar Parsley; 1/2 bunch/pot of thyme; 1 Tomato; 700 g Mushrooms (e.g. mushrooms, shiitake mushrooms, oyster mushrooms); 150 g Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
150 Polenta (corn semolina)
2 TABLESPOONS butter/margarine
1 TEASPOON Vegetable broth (instant)
100 g Swiss hard cheese (e.g. Gruyère)
1 egg yolk, salt, pepper
1 collar Parsley
1/2 bunch/pot of thyme
1 Tomato
700 g Mushrooms (e.g. mushrooms, shiitake mushrooms, oyster mushrooms)
150 g Whipped cream

Directions

1
Peel and chop the onion. Fry with corn semolina in 1 tablespoon of hot fat. Add 1/2 l water and bring to the boil. Stir in broth and let it swell covered for about 15 minutes. Grate cheese. Take polenta off the stove. Stir in cheese and egg yolk, season. Spread into a flat casserole dish (approx. 15 x 20 cm) and cool down
2
Wash herbs, chop. Wash, quarter, seed and finely dice the tomato. Clean, wash and possibly chop the mushrooms
3
Turn out the polenta and cut it into about 12 rhombs. Fry in 1 tablespoon of hot fat until golden brown. Take out and keep warm
4
Fry the mushrooms in the frying fat until they are firm. Add approx. 1/8 l water and cream, bring to the boil and simmer for 3-4 minutes. Season. Stir in the herbs, except for a little bit. Arrange everything, garnish with tomato and other herbs