- Chef's Knife: Essential for chopping mushrooms and other ingredients finely.
- Cutting Board: Provides a stable surface to work on while cutting ingredients.
- Heavy-Duty Skillet or Frying Pan: Ideal for sautéing the wild mushrooms and making polenta crispy.
- Dutch Oven: Useful for slow cooking the ragout, allowing flavors to develop deeply.
- Digital Food Scale: Accurate measurements are crucial in achieving the perfect balance of ingredients.
- Potato Masher or Hand Mixer: For creating smooth polenta and ensuring it's crispy without lumps.
- Cheese Grater: To grate Comté cheese, enhancing its flavor in the dish.
- Stirring Spoon/Spatula: Essential for mixing ingredients together smoothly and serving.
- Blender (optional): Can be used to puree mushrooms quickly if desired or for making a thicker ragout sauce consistency.
- Measuring Cups and Spoons: Ensure correct proportions of all ingredients, from the polenta to the spices in the ragout.
- Vegetable Peeler (optional): Useful if you prefer peeled vegetables for a smoother texture in your dish preparation.
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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