Prepare the Mushroom Ragout

Prepare the Polenta

Prepare the Charred Greens

  • Hearty greens (mustard, collard or kale) washed, stemmed and thinly sliced 450.0 g
  • Olive oil 5.0 ml
  • Lemon juice 1.0 each
  • Salt and pepper to taste

Finish the Dish

  • Taleggio cheese, 3 mm sliced or diced 110.0 g
  1. Prepare the Mushroom Ragout

    • Trim the mushrooms. Slice large caps into fairly even pieces; leave smaller caps intact.
    • Melt butter in a large skillet over medium heat. Add shallots and garlic and cook until tender, stirring occasionally, about 15 minutes.
    • Add mushroom caps and cook until they release their liquid. Add prepared Knorr® Brown Sauces and Gravies Brown and cook for about 5 minutes more.
    • Add tomato puree and cook for another 5 minutes. Add thyme.
  2. Prepare the Polenta

    • Place the garlic and thyme in a cheese cloth sachet.
    • Combine the milk, cream, prepared Knorr® Liquid Concentrated Base Chicken and garlic sachet in a saucepan and bring to a simmer. Remove from heat and let stand for 30 minutes.
    • Remove sachet. Return liquid to heat and bring to a slow boil.
    • Slowly whisk in polenta. Continue whisking until thick.
  3. Prepare the Charred Greens

    • Preheat oven to 230C.
    • Place the greens in a bowl, and drizzle with the olive oil, lemon juice and salt and pepper. Use your hands to make sure the greens are completely coated with oil. Spread evenly on a parchment lined baking sheet.
    • Roast in the oven for 5 minutes. Toss and return to oven for 5 minutes more.
  4. Finish the Dish

    • Taleggio is a semi soft cheese – freeze quickly to more easily slice it.
    • Divide polenta evenly among 8 shallow bowls. Spoon the mushroom ragout over the polenta. Top with sliced taleggio. Garnish with charred greens.
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