Creamy Mushroom Ragu

Name: Creamy Mushroom Ragu over Polenta Cakes with Arugula Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 8 unit Button Mushrooms; 2 clove Garlic; 1 unit Shallot; ¼ ounce Thyme; ¼ ounce Parsley; ½ tube Polenta; 1 unit Veggie Stock Concentrate; 4 tablespoon Sour Cream; 2 ounce Arugula; 1 ounce Pine Nuts; 2 teaspoon Balsamic Vinegar; ¼ cup Parmesan Cheese; 1 tablespoon Butter; 2 tablespoon Olive Oil; Salt; Pepper

over Polenta Cakes with Arugula Salad

Recipe Development TeamPublished on May 05, 2017

4.1

(704 customers rated)

Get Free Steak + 10 Free Meals

Precooked polenta is truly a gift: the work of turning it nice and creamy has already been done, meaning that you can focus on taking it to the next level. Here, that means searing it in a pan until it gets nice and creamy on the outside and tantalizingly tender on the inside. With a creamy mushroom sauce on top and a balsamic-dressed salad to the side, that amounts to nothing less than polenta perfection.

Tags:

Gluten-free

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 unit

Button Mushrooms

2 clove

Garlic

1 unit

Shallot

¼ ounce

Thyme

¼ ounce

Parsley

½ tube

Polenta

1 unit

Veggie Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

2 ounce

Arugula

1 ounce

Pine Nuts

(Contains: Tree Nuts)

2 teaspoon

Balsamic Vinegar

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories550 kcal

Energy (kJ)2301 kJ

Fat39 g

Saturated Fat12 g

Carbohydrate37 g

Sugar9 g

Dietary Fiber5 g

Protein17 g

Cholesterol50 mg

Sodium820 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 300 degrees. Trim, then thinly slice mushrooms. Mince garlic. Halve, peel, and mince shallot. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Finely chop parsley. Slice half the polenta into ½-inch rounds (use the rest as you like).

Heat a thin layer of olive oil in a large pan over medium-high heat (we used 1 TBSP). Add polenta and cook until browned and crisp on surface, 2-3 minutes per side. Transfer to a baking sheet and place in oven to keep warm.

Melt 1 TBSP butter in same pan over medium-high heat. Add mushrooms and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot, thyme, and garlic. Cook until softened, 2-3 minutes. Pour in ½ cup water and stock concentrate. Bring to a boil, then lower heat and let simmer until reduced to a saucy consistency, 2-3 minutes. Remove pan from heat. Stir in sour cream and mushrooms. Season with salt and pepper.

In a medium bowl, toss arugula, pine nuts, 2 tsp balsamic vinegar (we sent more), and a large drizzle of olive oil. Season with salt and pepper.