Polenta Mushroom & Sage Olive Oil, Wild Mushroom Ragu and White Truffle Oil Mascarpone

Ingredients

Polenta

4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Coronado Taste of Oils Mushroom & Sage Olive Oil
Salt & freshly ground pepper to taste

Wild Mushroom Ragu

3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed

2 tablespoons Coronado Taste of Oils Mushroom & Sage Olive Oil.
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste

Truffle Mascarpone

1/2 cup mascarpone

1 teaspoon Coronado Taste of Oil White Truffle Oil

Directions

Polenta

Bring the 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 Coronado Taste of Oils Mushroom & Sage Olive Oil.

Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu

While the polenta is cooking, heat the Coronado Taste of Oils Mushroom & Sage Olive Oil 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 reduced by half.

Add the stock and cook until reduced by half.

Taste and adjust with salt and fresh pepper if desired.

Truffle Mascarpone

Stir the Coronado Taste of Oil White Truffle Oil in to the mascarpone .

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.