Forest Mushroom Bolognese with Creamy Parmesan Grits
Chef Sam De Marco of District – New York, NY
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

Forest Mushroom Bolognese
• 3 ounces olive oil
• 4 shallots, minced
• 8 cloves garlic, minced
• 8 ounces chanterelle mushrooms, cleaned and sliced
• 8 ounces porcini mushrooms, cleaned and sliced
• 8 ounces lobster mushrooms, cleaned and sliced
• 8 ounces black trumpet mushrooms, cleaned and sliced
• 1 carrot, peeled and cut into ¼ - inch dice
• 1 celery root, peeled and cut into ¼ - inch dice
• 2 ounces tomato paste
• 8 ounces dry red wine
• 4 ounces ruby red port wine
• 1 quart rich brown poultry stock
• 4 ounces heavy cream
• 1 fresh herb sachet (thyme, bay leaf, parsley, sage)
• 2 ounces white truffle butter
• Salt and Pepper, to taste
  
  
Garnish
• thyme and parsley
  
  
Creamy Parmesan Grits
• 4 cups milk
• 1 cup quick cooking grits
• ½ cup fresh grated parmesan cheese
• 4 ounces unsalted butter
• Salt and pepper, to taste

Method:

For Bolognese:
Heat oil in large rondeau and sauté shallots, garlic, and mushrooms. Add carrots and celery root and sauté 3-4 minutes longer. Add tomato paste and lightly caramelize. Deglaze with red and port wines and reduce by half. Add chicken stock and sachet.

Bring to boil then turn down to simmer, add heavy cream and simmer until lightly thickened. Finish by adding truffle butter, seasoning and herbs.

For Grits:
Bring milk to boil and slowly whisk in grits. Reduce heat and slowly simmer 20-30 minutes, or until Grits are soft. Finish with parmesan, butter, and seasoning.