Name: Basil Mushroom Ragout with Cauliflower Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 of a head of cauliflower, cut into florets; 2 oz. Greek cream cheese (or Neufchatel); 1/4 cup milk; 1 oz. shredded Asiago or Parmesan cheese; Sat & freshly ground pepper, to taste; 1 Tablespoon grass fed butter (such as Kerrygold) or olive oil; 1/2 medium onion, chopped; 2 – 3 cloves garlic, peeled & chopped; 8 oz. baby bella mushrooms, sliced thin; 1/4 cup chopped sun dried tomatoes; 1/4 cup red wine; 1/2 Tablespoon flour (for GF, use brown rice or coconut flour); 3/4 – 1 cup beef or veggie broth; Fresh rosemary sprig; 1/2 teaspoon dried thyme; 2 oz. Greek cream cheese (or Neufchatel); 4 – 6 fresh large basil leaves, chopped; Salt & pepper, to taste

Ingredients

Scale

For the cauliflower polenta:

1/2 of a head of cauliflower, cut into florets
2 oz. Greek cream cheese (or Neufchatel)
1/4 cup milk
1 oz. shredded Asiago or Parmesan cheese
Sat & freshly ground pepper, to taste

For the Basil Mushroom Ragout:

1 Tablespoon grass fed butter (such as Kerrygold) or olive oil
1/2 medium onion, chopped
2 – 3 cloves garlic, peeled & chopped
8 oz. baby bella mushrooms, sliced thin
1/4 cup chopped sun dried tomatoes
1/4 cup red wine
1/2 Tablespoon flour (for GF, use brown rice or coconut flour)
3/4 – 1 cup beef or veggie broth
Fresh rosemary sprig
1/2 teaspoon dried thyme
2 oz. Greek cream cheese (or Neufchatel)
4 – 6 fresh large basil leaves, chopped
Salt & pepper, to taste

Instructions

Put the cauliflower in a steamer over boiling water and steam until tender, about 15 – 20 minutes.
While the cauliflower is cooking, melt the butter in a medium frying pan over medium heat. Add the onions and garlic and saute for 10 – 15 minutes or until the onion is browned. Add the mushrooms, cover and cook for several minutes, stirring frequently. Stir in the wine, sun dried tomatoes, rosemary and thyme. Cook uncovered stirring occasionally until most of the moisture is gone. Sprinkle the flour over the mushrooms, then stir in 3/4 cup of broth. Lower heat and cook for several more minutes until a nice gravy is achieved. Add extra broth if needed, to thin.
Once cauliflower is tender, put cauliflower in food processor with cream cheese, milk and shredded cheese. Blend until pureed. Add salt & fresh ground pepper to taste.
Right before serving, stir the chopped basil into the ragout. Serve hot “polenta” with mushroom ragout over top. Garnish with extra basil if desired.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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