Creamy Porcini Mushroom Ragout with Polenta

Primary Ingredient Basis: 250 g fresh mushrooms = 100%

Creamy mushroom-thyme ragout built from fresh mushrooms plus dried porcini extraction, served over crisp-fried set polenta.

PHASE A — HYDRATE PORCINI

Combine dried porcini, thyme sprigs, and hot water in a heatproof bowl.
Cover and steep 20 minutes until softened.
Lift out porcini, squeeze gently, and chop.
Strain soaking liquid through fine mesh or coffee filter to remove grit; reserve ~280 g.

Bring water, milk, and salt to a low boil in a heavy pot.
Whisk in polenta in a steady stream to avoid clumping.
Reduce to low heat and cook 35-40 minutes, stirring every 2-3 minutes, until very thick and fully tender.
Off heat, stir in butter and Parmesan.

Ingredient	Quantity	Scaling
Cooked polenta	from Phase B	—
Olive oil (for tray)	4 g	1.60%

Lightly oil a shallow tray (about 2 cm depth target).
Spread hot polenta evenly and smooth the top.
Cool to room temperature, then chill until firm (minimum 2 hours, ideally overnight).
Cut into rectangles, squares, or wedges for frying.

Heat olive oil and butter over medium heat in a wide saute pan.
Add shallot with a pinch of salt; sweat 3-4 minutes without browning.
Add garlic and cook 30 seconds.
Add fresh mushrooms and cook on medium-high heat until they release moisture and begin to brown.
Add wine and reduce until nearly dry.
Add reserved porcini liquor and chopped porcini; simmer until reduced by about one-third.
Stir in cream, thyme leaves, and black pepper; simmer gently 3-5 minutes until glossy and spoonable.
Finish with lemon juice and adjust salt.

Rehydrating porcini creates a dual input: umami-rich solids plus aromatic extraction liquid.
Thyme performs best when split: a short hot infusion in Phase A, then a fresh addition in Phase D for top-note aroma.
Mushroom browning followed by controlled reduction concentrates glutamates while retaining enough liquid for a spoonable sauce.
Firm, fully cooked polenta sets as starches hydrate and cool; chilling before frying improves clean edges and crust development.

Symptom: Polenta falls apart during frying.
Likely cause: Polenta undercooked or insufficient chill/set time.
Corrective action: Cook until very thick and tender, then chill at least 2 hours before cutting.
Symptom: Mushrooms taste steamed rather than savory.
Likely cause: Pan overcrowding or low heat during initial saute.
Corrective action: Use a wide pan and cook at medium-high heat so moisture evaporates quickly.
Symptom: Polenta is lumpy.
Likely cause: Polenta added too quickly or not whisked during hydration.
Corrective action: Stream polenta gradually into actively whisked liquid.
Symptom: Fried polenta is pale and soft.
Likely cause: Pan not hot enough or pieces moved too early.
Corrective action: Preheat pan fully and allow a stable crust to form before turning.
Symptom: Thyme flavour is muddy or dull.
Likely cause: Thyme cooked too long in cream.
Corrective action: Add most thyme near the end and simmer briefly.