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Mushroom Ragù with Polenta - Image 2

Mushroom Ragù with Polenta

A comforting and hearty dish featuring a rich mushroom ragù served over creamy polenta. Perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mixed mushrooms sliced or chopped
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 cup red wine optional
  • 1 can diced tomatoes 14.5 oz
  • 1 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 cup polenta
  • 4 cups water or vegetable broth for polenta
  • 1/2 cup parmesan cheese grated, optional
  • to taste salt and pepper

Equipment

  • Large skillet
  • Medium saucepan
  • Whisk

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant. Increase the heat to medium-high, add the mushrooms, and cook until they release their moisture and start to brown, about 10 minutes.
  3. Pour in the red wine, if using, and let it simmer until reduced by half, about 5 minutes. Stir in the diced tomatoes, tomato paste, vegetable broth, thyme, and oregano. Bring to a simmer, then reduce heat to low and let the ragù cook for 20-25 minutes, stirring occasionally.
  4. While the ragù simmers, prepare the polenta. In a medium saucepan, bring 4 cups of water or vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy. If using, stir in the parmesan cheese and season with salt and pepper to taste.
  5. To serve, spoon the creamy polenta onto plates and top with the mushroom ragù. Garnish with additional parmesan and fresh herbs if desired.

Notes

Chef's Tips:
• For a richer flavor, let the ragù simmer longer, up to an hour
• Avoid over-stirring the polenta to prevent it from becoming too gummy
• Serve with a side salad for a complete meal
Food Safety:
• Ensure mushrooms are cooked thoroughly to avoid any potential foodborne illnesses
• Store leftovers in the refrigerator within two hours of cooking