Description
This Mushroom Ragù with Polenta is a hearty, flavorful vegetarian Italian-inspired dish featuring a rich mushroom and tomato sauce simmered with herbs and served over creamy polenta. It’s perfect as a comforting main course that combines earthy mushrooms with fragrant seasonings and smooth, buttery polenta.
Ingredients
Scale
Mushroom Ragù
- 2 Tbsp butter or olive oil
- 2 medium shallots, finely chopped
- 2 celery ribs, minced
- 1 large carrot, grated
- 4 large garlic cloves, minced
- 2 lbs mixed mushrooms (cremini, shiitake, portobello, or oyster), sliced 1/4-inch thick
- 1 (28 oz) can crushed tomatoes
- 1 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1 1/2 tsp dried basil, oregano, thyme, or Italian seasoning
- 1/4 tsp ground nutmeg
- 1 tsp sugar
- 1 cup vegetable stock or red wine
For Serving
- Grated Parmesan cheese (optional)
- Thinly sliced fresh basil leaves (optional)
- Creamy polenta
Instructions
- Sauté vegetables: In a large saucepan over medium heat, heat the butter or olive oil until it glistens. Add the finely chopped shallots, minced celery ribs, and grated carrot. Cook these vegetables, stirring occasionally, until they are tender, about 5 minutes. Then add the minced garlic cloves and cook for about 1 minute more until fragrant.
- Cook mushrooms: Stir in the sliced mushrooms and cook them until they soften and release their juices, about 10 minutes. If the mixture starts to stick to the pan during cooking, deglaze it by adding 1/4 cup of water and scraping up the bits from the bottom before the mushrooms release more liquid.
- Add sauce ingredients: Add the crushed tomatoes, sea salt, freshly cracked black pepper, dried herbs (basil, oregano, thyme, or Italian seasoning), ground nutmeg, sugar, and the vegetable stock or red wine. Stir everything together to combine thoroughly.
- Simmer the ragù: Bring the mixture to a simmer over high heat, then reduce the heat to medium-low. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Serve: Spoon the mushroom ragù over creamy polenta and top with grated Parmesan cheese and fresh basil leaves if using. Serve immediately for a warm, comforting meal.
Notes
- Use a combination of different mushrooms for more depth of flavor and texture.
- If you prefer a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Red wine adds richness if you choose it over vegetable stock.
- Make sure to stir the polenta regularly as it cooks to keep it smooth and creamy.
- Deglazing the pan with water prevents burning and helps release mushroom flavor.
- This ragù can be made in advance and reheated; flavors improve overnight.
