Mushroom Ragout with Polenta and Dairy-Free Cream Sauce

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Creamy and luscious polenta is topped with a garlicky and complex mushroom and kale ragout, and then drizzled with a rich Alfredo-like foam sauce. This dish is rich, packed with flavors, and incredibly comforting, but you'll never guess that it is likewise secretly good for you!

It all starts with the polenta, which is milled from corn and a great whole-grain base to our decadent dish. Next, we take nutrient-dense mushrooms and caramelize them for maximum flavour. To the mushroom ragout, we add in some kale – the superfood that we just tin't seem to get enough of. In this recipe, we are using tuscan kale for its milder season and texture. Information technology blends in perfectly to this mushroom sauce. Next, goes in some garlic which adds major flavour.

Then while that is all cooking away, we will make the star of this dish – the dairy-free cream sauce. I know, crazy, right?! Dairy-free foam sauce? Yes. And it is as as rich and flossy as a full-fat Alfredo, but this rendition is made with raw cashews and a diversity of seasonings. I know, strange, just you'll be tempted to eat this creamy batter by the spoonful. No judgement if you lot do, I have been know to from time to time 😉 A quarter of this cream gets stirred straight into the polenta, making it ultra creamy. The residual gets drizzled, or poured, over this dish right before serving.

All these components add together up to a dish that is over-the-pinnacle succulent and secretly nutritious.

Ingredients for Polenta Mushroom Ragout:

For the cashew cream:

• one loving cup raw cashews
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon apple cider vinegar
• 1/ii teaspoon table salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper

For the Mushroom Ragout:

• ii teaspoons olive oil
• 20 oz crimini mushrooms
• 1 clove garlic, minced
• 3 cups  chopped Tuscan kale
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cherry wine vinegar
• Pinch nutmeg
• 1/two teaspoon table salt

For the Polenta:

• 1 loving cup polenta
• 3 cups water
• 1/2 loving cup unsweetened almond milk
• 1 tablespoon adept olive oil
• 1 teaspoon table salt
• 1/4 cup prepared cashew cream (recipe above)

Directions to set the Mushroom Ragout recipe:

1. Add the cashews to a small-scale bowl and comprehend with boiling h2o. Comprehend and let sit and soften for xx minutes. Bleed the cashews and add them to a high-speed blender with the unsweetened almond milk, apple cider vinegar, salt, white pepper, and garlic pulverization. Blend until flossy, scraping downwardly the sides as necessary.

2. Add together the polenta and salt to a bucket. Add in one loving cup h2o and whisk to combine, breaking up whatsoever clumps.

3. Add in the remaining 2 cups water, and bring to a simmer. Cook, stirring frequently until the polenta has absorbed most of the water, and the whisk leaves trails in the polenta. Add in the establish milk, and bring dorsum to a simmer. Cook until the polenta has captivated all of the milk, most 7 minutes.

4. Remove from the oestrus and stir in 1/4 cup of the cashew cream and the olive oil. Set aside.

5. While the polenta is cooking, add the olive oil to a large skillet and heat over medium loftier heat. Add together in the mushrooms and ruby-red pepper flakes.

6. Sauté until the mushrooms accept lost all of their h2o, and begin to brown, near xx minutes. Reduce heat to medium and add in the garlic, common salt, nutmeg, red wine vinegar, and kale. Continue to sauté, stirring occasionally, until the kale has wilted, about five minutes.

7. Ladle the polenta into bowls. Pinnacle with the mushroom ragout and drizzle with cashew cream. Serve immediately.

Prep Fourth dimension 10 minutes

Cook Time xxx minutes

Total Fourth dimension 40 minutes

Ingredients

Cashew cream

• i loving cup raw cashews
• 1/4 cup unsweetened almond milk
• ane/ii teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic pulverization
• one/2 teaspoon white pepper

Mushroom Ragout

• ii teaspoons olive oil
• 20 oz crimini mushrooms
• 1 clove garlic, minced
• 3 cups chopped Tuscan kale
• 1/iv teaspoon red pepper flakes
• 1 tablespoon ruby-red wine vinegar
• Pinch nutmeg
• 1/2 teaspoon salt

Polenta

• i cup polenta
• 3 cups water
• 1/two loving cup unsweetened almond milk
• 1 tablespoon practiced olive oil
• 1 teaspoon table salt
• 1/4 cup prepared cashew cream (recipe to a higher place)

Instructions

1. Add the cashews to a small bowl and cover with humid water. Cover and allow sit and soften for 20 minutes. Bleed the cashews and add them to a high-speed blender with the unsweetened almond milk, apple cider vinegar, salt, white pepper, and garlic pulverisation. Blend until flossy, scraping downwards the sides as necessary.
2. Add the polenta and salt to a saucepan. Add in one cup water and whisk to combine, breaking upwardly whatever clumps.
3. Add together in the remaining two cups water, and bring to a simmer. Cook, stirring ofttimes until the polenta has absorbed about of the water, and the whisk leaves trails in the polenta. Add together in the plant milk, and bring back to a simmer. Cook until the polenta has absorbed all of the milk, near 7 minutes.
4. Remove from the estrus and stir in 1/4 cup of the cashew cream and the olive oil. Set aside.
5. While the polenta is cooking, add the olive oil to a large skillet and heat over medium loftier rut. Add in the mushrooms and blood-red pepper flakes.
6. Sauté until the mushrooms accept lost all of their water, and begin to brown, virtually 20 minutes. Reduce heat to medium and add together in the garlic, salt, nutmeg, crimson wine vinegar, and kale. Proceed to sauté, stirring occasionally, until the kale has wilted, most 5 minutes.
7. Ladle the polenta into bowls. Acme with the mushroom ragout and drizzle with cashew cream. Serve immediately.

Nutrition Information:

Yield:

two

Serving Size:

1
Amount Per Serving: Calories: 844 Full Fat: 61g Saturated Fatty: 15g Trans Fat: 0g Unsaturated Fatty: 41g Cholesterol: 31mg Sodium: 2683mg Carbohydrates: 61g Fiber: 10g Carbohydrate: 13g Protein: 29g

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Source: https://www.diys.com/polenta-with-mushroom/