Wild Mushroom and Parsnip Ragout with Cheesy Polenta

Name: Wild Mushroom and Parsnip Ragout with Cheesy Polenta
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 yemek kaşığı cornstarch; 1 g garlic clove; 140 g hazelnuts; 1 çay kaşığı kosher salt; 400 g medium parsnip; 1 yemek kaşığı miso paste; 12 ounce Mixed wild mushrooms (e.g., maitake, shiitake, porcini, crimini); 2 yemek kaşığı Olive Oil; 100 g parmesan; 1 bardak quick-cooking polenta; 1 small onion; 1 çay kaşığı thyme sprig; 1 yemek kaşığı tomato paste; 5 bardak whole milk; 120 ml Wine

🔥 893 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 yemek kaşığı cornstarch
1 g garlic clove
140 g hazelnuts
1 çay kaşığı kosher salt
400 g medium parsnip
1 yemek kaşığı miso paste
12 ounce Mixed wild mushrooms (e.g., maitake, shiitake, porcini, crimini)
2 yemek kaşığı Olive Oil
100 g parmesan
1 bardak quick-cooking polenta
1 small onion
1 çay kaşığı thyme sprig
1 yemek kaşığı tomato paste
5 bardak whole milk
120 ml Wine

Hazırlanışı

Dice small onion and mince garlic clove; cut parsnip and mushrooms into bite-sized pieces.

Heat 28g olive oil in a large pan over low heat; add diced onion and cook until soft and translucent, about 5 minutes.

Add minced garlic and mushrooms; cook over medium heat until mushrooms release moisture and begin to soften, about 8 minutes.

Wild Mushroom and Parsnip Ragout with Cheesy Polenta

Malzemeler

Hazırlanışı

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