Mushroom ragù on polenta from Canal House Cooking, Volume 2: Fall & Holiday by Christopher Hirsheimer and Melissa Hamilton

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Notes about this recipe

  • swegener on April 25, 2015

    Made with vegetarian stock, a lovely spring dish with the fresh mushrooms. I used whey leftover from my ricotta making and leftover stock for the polenta. It didn't need as long for the polenta to cook as indicated in the recipe, because for whatever reason it took a long time to come to temperature.

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