Mushroom Ragù with Creamy Polenta
This is a wonderful rich, savory meatless ragù. It has all the great depth of flavour you would expect from a slow-simmered ragù, but comes together in less than an hour!
The Mushrooms
It’s best when made with a mixture of mushrooms to add different flavour and texture to the dish. I like to use portobello mushrooms and one or two other varieties such as cremini or button mushrooms, chanterelle, or porcini. Choose your favorite mushrooms, or the ones that look the best at the market that day.
The Cheese
Traditionally freshly grated parmesan is mixed in with polenta at the end of cooking. In this recipe I’ve used a smoked cheddar instead. The cheddar blends in beautifully with the polenta to create a creamy, cheesy base for the ragù. The hint of smoke from the cheddar pairs wonderfully with the earthy flavours of the mushrooms.
If you can’t find a smoked cheddar, you can substitute another smoked cheese that melts well or a gruyere or you can’t go wrong with the traditional parmesan.
Change it up!
This ragu is extremely versatile!
I love it over creamy polenta, but it is equally delicious tossed with pasta, or even served over a bed of rice.
It also makes a delicious filling for a meatless pot pie, with either a pastry, or mashed potato topping.
Add more stock to thin it out, and you have a chunky gravy/sauce that is fantastic served alongside roasted meats or dense white fish such as halibut.
Make ahead
The mushroom ragout can be made ahead and reheated when you are ready to serve. If the sauce is too thick, add more stock or some water to thin.
The polenta can also be made ahead and reheated on the stove top or in the microwave.
To reheat on the stove top: Heat the polenta in a saucepan over med-low heat while whisking in 1/4 to 1/2 cup water.
To reheat in the microwave: In a microwaveable dish add 1/4 to 1/2 cup water to the polenta. Cover and reheat in the microwave over low heat for about 1-2 minutes, pausing every 30 seconds to give the polenta a good whisk to blend in the water and check for temperature, reheat a little longer if needed.
Ingredients
The Ragu
- dried porcini mushrooms
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 portabello mushrooms halved, then sliced
- 5 cups mixed mushrooms cleaned, and sliced
- 2 shallots peeled and sliced
- 1 clove garlic minced
- 3 tbsp tomato paste
- ¼ cup dry white wine
- ½ cup tomato passata
- 1 cup mushroom stock (substitute vegetable or chicken)
- 1 tsp dried rubbed sage
- 1 tsp dried thyme
- 1 tsp balsamic vinegar
- salt and pepper to taste
The Polenta
- 4 cups water
- 1 cup polenta or yellow corn meal
- ½ tsp kosher salt
- 2 tbsp unsalted butter
- ½ cup grated smoked cheddar. plus more for serving (substitute another smoked cheese or grated parmesan)
Instructions
The Ragù
- In a small bowl, cover the dried mushrooms with boiling water and let soak until softened, 15 to 20 minutes. Drain, reserving the soaking liquid, roughly chop the mushrooms. Set aside.
- Clean and slice the fresh mushrooms. Peel and slice the shallots and peel and crush the garlic.
- Heat a tablespoon of butter and a tablespoon of olive oil in a heavy bottom skillet over med-high heat. Add the mushrooms and cook until lightly browned, about10 minutes. Drain any excess liquid released by the mushrooms into the bowl with the dried mushrooms as needed.
- Add the shallots and continue to cook until the shallots are soft, about another 5 minutes. Stir in the garlic and cook for another minute.
- Add the thyme, sage, salt and a few good grinds of fresh blackpepper and give everything a good stir.
- Next, add the tomato paste and stir, allowing the tomato paste to lightly caramelize, about 2-3 minutes.
- Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits that have formed on the bottom of the pan. Cook until the liquid just starts to evaporate, about 1 minute.
- Add the dried mushrooms and their soaking liquid along with the tomato passata and stock. Bring to a boil, then reduce the heat to medium-low and simmer gently, stirring occasionally, for 10-15 minutes.Stir in a teaspoon of balsamic vinegar. Taste and adjust seasoningNote: The Polenta can be started as the ragù simmers.
Make the Polenta
- Bring 4 cups water to a boil in a medium saucepan over medium-high heat.
- Whisk in 1 cup polenta and ½ teaspoon kosher salt. Reduce the heat to low and whisk continuously until polenta begins to slightly thicken, 2 to 3 minutes.
- Cover and continue cooking, stirring and scraping the sides of the pan every few minutes, until the polenta is soft and creamy, 25 to 30 minutes total. Remove from the heat and stir in the grated cheese and 2 tablespoons unsalted butter until fully melted.
- Serve the mushroom ragù over the polenta and garnish with grated cheese.