Braised Mushroom & Tomato Ragù over Creamy Polenta
Mushrooms simmered with garlic, red wine, tomatoes, oregano, and seasoning over creamy polenta whisked with vegetable stock and milk.
- 350 g mixed mushrooms, sliced
- 400 g tinned chopped tomatoes
- 100 g polenta (cornmeal)
- 500 ml vegetable stock
- 150 ml whole milk
- 30 g butter
- 50 g parmesan, grated
- 3 clove garlic cloves, minced
- 1 tsp dried oregano
- 100 ml red wine
- 2 tbsp olive oil
- 1 tsp sea salt & black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a large pan over medium-high heat. Add sliced mushrooms and sauté for 6 minutes until golden, then remove and set aside.
- Step 2
In the same pan, add minced garlic and cook for 1 minute until fragrant.
- Step 3
Pour in red wine and scrape up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- Step 4
Return mushrooms to the pan, add tinned tomatoes and oregano. Simmer gently for 12 minutes, stirring occasionally. Season with salt and pepper.
- Step 5
Meanwhile, bring vegetable stock to a boil in a separate saucepan. Slowly whisk in polenta, stirring constantly to avoid lumps.
- Step 6
Reduce heat to low and continue stirring for 8 minutes until polenta is thick and creamy.
- Step 7
Stir in butter, milk, and parmesan into the polenta until smooth and glossy.
- Step 8
Divide polenta between two bowls and top with mushroom ragù. Serve immediately.
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