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New York-Style Mushroom Ragout



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2 gal. water
2 oz. salt (about 1/4 cup)
3 lb. 4 oz. polenta (about 2 qt.)
12 oz. Parmesan cheese, grated
4 lb. fresh mushrooms, cut in bite-sized pieces
3/4 cup olive oil
6 oz. unsalted butter
1 lb. 8 oz. shallots, finely chopped
1/3 cup flour
3 lb. 12 oz. frozen artichoke hearts, thawed
3 qt. dry red wine
2 tbsp. salt
1 1/2 tsp. pepper
Chopped fresh parsley, for garnish, as needed


  1. 1
    For Polenta: Bring water to a boil; add 2 oz. salt. Pour polenta into water in a thin stream, stirring constantly. Cook, stirring constantly, until polenta begins to thicken, about 5 minutes. Cook over very low heat, stirring occasionally, until polenta is thick and pulls away from pan, about 30 minutes. Stir in cheese. Divide between 2 buttered sheet pans, spread. Allow to solidify, cut each pan into 12 squares or triangles; reserve.
  2. 2
    For Ragout: Sauté mushrooms over medium-high heat in 1/2 cup oil and 4 oz. butter until lightly browned. Remove from pan, reserve. In same pan, sauté shallots in remaining 1/4 cup oil and 2 oz. butter, until soft, about 5 minutes. Stir in flour; cook over medium-high heat, stirring constantly until mixture browns, about 10 minutes. Stir in wine, reduce over medium-high heat until liquid reduces by 1/3 and sauce thickens; season with 2 tbsp. salt and pepper. Stir in reserved mushrooms and artichoke hearts.
  3. 3
    Per Order: Grill or broil 1 piece of polenta; arrange on a serving plate. Top with 1 cup hot ragout. Sprinkle with chopped parsley.


Use one or more of the following varieties: White, Portabella, Crimini and Oyster

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cuisines North & South American, Other North American
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