Creamy polenta mushroom ragout
Ingredients
- small handful dried porcini mushrooms
- 25g butter
- 1 shallot finely sliced
- 2 garlic cloves crushed
- 5 thyme sprigs leaves picked
- 500g large field mushroom sliced
- 200g chestnut mushroom sliced
- small glass of red wine
- 125ml vegetable stock
- 100g taleggio cheese (or vegetarian alternative), sliced
- 500ml milk
- 1 bay leaf
- 3 thyme sprigs
- 250g instant polenta
- 50g butter
- 75g parmesan (or vegetarian alternative), grated
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