- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 pound of sliced mushrooms (baby bellos, cremini, oyster or shiitake)
- Salt and pepper to taste
- 1/2 cup 631 Heritage Canyon Five wine
- 1/3 cup chicken broth
- ⅓ cup heavy cream
- Approximately 5 basil leaves, chopped
- 1/4 cup chopped parsley
- ½ – ¾ cup shredded parmesan cheese
- Olive oil (for sauteing)
- Tube of pre-made polenta
- Small log of plain goat cheese, softened
In a large skillet heat oil over medium heat, add onions and garlic cook until onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from the heat and pour in Canyon 5 wine. Return to the stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for a half-hour until sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat, add the fresh herbs and parmesan cheese and mix thoroughly.
Cut pre-made polenta in ¼ to ½ inch cakes. Lightly fry in skillet with olive oil until golden.
To serve, place golden brown polenta on plate, spoon ragu over the top. Crumble goat cheese over hot ragu. Garnish with basil ribbons. Serve with D.H. Lescombes Heritage Rosé.
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