Description
This Mushroom Ragù with Polenta is a hearty and flavorful vegetarian dish, featuring a medley of sautéed mushrooms, vegetables, and herbs simmered in a rich tomato sauce. Served over creamy polenta and optionally topped with Parmesan cheese and fresh basil, it makes a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
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), 1/4-inch thick sliced
- 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, and grated carrot. Cook, stirring occasionally, until the vegetables are tender and softened, about 5 minutes. Add the minced garlic and cook until fragrant, approximately 1 minute more.
- Cook mushrooms: Stir in the sliced mushrooms and cook until they soften and release their juices, about 10 minutes. If the mixture sticks to the pan at any point, deglaze by adding 1/4 cup of water and scraping the bottom to loosen any browned bits before the mushrooms continue to cook.
- 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 vegetable stock or red wine to the saucepan. Stir well to combine all the ingredients.
- Simmer sauce: Bring the mixture to a simmer over high heat. Once simmering, reduce the heat to medium-low and let the sauce simmer gently for 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency.
- Serve: Spoon the mushroom ragù generously over servings of creamy polenta. Optionally, top with grated Parmesan cheese and thinly sliced fresh basil leaves for extra flavor and garnish. Serve warm and enjoy your comforting, hearty meal.
Notes
- Use a mix of mushrooms for the best depth of flavor—cremini, shiitake, portobello, or oyster work beautifully together.
- If water is used for deglazing, add it sparingly to avoid diluting the sauce.
- Vegetable stock or red wine can be used depending on your flavor preference and availability.
- For a vegan version, omit the butter and Parmesan cheese or substitute with vegan alternatives.
- If you prefer a thicker sauce, simmer the ragù longer to reduce excess liquid.
