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Home » Recipes » Mushroom Ragout with Creamy Polenta

Mushroom Ragout with Creamy Polenta

September 28, 2020 by Alida Ryder Leave a Comment

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Slow-cooked mushroom ragout with red wine, garlic and herbs is a delicious vegetarian dish served over creamy polenta.

Mushroom ragout with creamy polenta

Ingredients

Full recipe + amounts can be found in the recipe card below. 

  • Mushrooms. I used portabellini/cremini/chestnut mushrooms but any mushrooms will work.
  • Garlic. 
  • Thyme. 
  • Red wine. 
  • Tomato passata / Tomato puree.
  • Tomato paste. 
  • Cream. (optional)
  • Soy sauce. The soy sauce adds serious richness and meatiness to the sauce.
  • Salt and pepper. 

What is mushroom ragout?

Ragout is a slow-cooked French dish consisting of meat, chicken or simply just vegetables. It’s similar to an Italian Ragu which is mostly made with meat, vegetables and tomatoes.

Ingredients for mushroom ragout.

How to make mushroom ragout

  1. Cook the mushrooms: In a large, deep pan, cook sliced mushrooms with garlic and thyme until the mushroom liquid has reduced and the mushrooms start to brown.
  2. Make the sauce: Pour the red wine into the pan and allow to reduce by half before adding the tomato passata and paste. Pour in the soy sauce and season to taste then allow to simmer for 10 minutes on low heat. Add the cream, if using, and allow to simmer for another minute or two.
  3. Serve: Taste and adjust seasoning as necessary then serve the ragout over creamy polenta or with pasta.

Slow cooked mushroom ragout.

How to make creamy polenta

Bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low. Turn off the heat and allow to steam for anything from 5-30 minutes. The polenta will stay warm so it’s great to make ahead and keep warm with the lid on this way. Before serving, stir one final time and add more butter if preferred.

Can I freeze mushroom ragout?

Yes, you can. Allow the ragout to cool completely then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw completely before reheating in a pan set over medium heat.

Slow cooked Mushroom ragout with creamy polenta

Mushroom recipes

  1. Cheesy mushroom lasagna
  2. Garlic mushroom grilled cheese
  3. Creamy mushroom soup

Mushroom ragout with creamy polenta

Slow-cooked mushroom ragout with red wine, garlic and herbs is a delicious vegetarian dish served over creamy polenta.
4.67 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: French
Keyword: Mushroom ragout, mushroom recipe, polenta recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 437kcal
Author: Alida Ryder

Ingredients

For the polenta

  • 6-7 cups water seasoned with a teaspoon of salt (the amount of water depends on how soft and creamy you want the finished polenta to be.)
  • 2 cups polenta
  • 1 cup cream
  • 2 tbsp butter

For the mushroom ragout

  • 1 tbsp butter
  • 1 kg (2lbs) mushrooms sliced
  • 4 garlic cloves crushed
  • 5 sprigs fresh thyme
  • 1 cup red wine
  • 1½ cups tomato passata
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce
  • ½ cup cream (optional)
  • salt and pepper to taste

Instructions

  • To make the polenta, bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low. Turn off the heat and allow to steam for anything from 5-30 minutes. Before serving, stir one final time and add more butter if preferred. 
  • In a large, deep pan, cook sliced mushrooms with garlic and thyme until the mushroom liquid has reduced and the mushrooms start to brown. 
  • Pour the red wine into the pan and allow to reduce by half before adding the tomato passata and paste.
  • Pour in the soy sauce and season to taste then allow to simmer for 10 minutes on low heat.
  • Add the cream, if using, and allow to simmer for another minute or two. 
  • Taste and adjust seasoning as necessary then serve the ragout over creamy polenta.

Nutrition

Calories: 437kcal | Carbohydrates: 59g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 430mg | Potassium: 1032mg | Fiber: 5g | Sugar: 8g | Vitamin A: 857IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 3mg
Pin185
Share3
188 Shares

Filed Under: Dinner Recipes, Gluten Free, Recipes, Vegetarian Tagged With: comfort food, dinner, easy recipe, Gluten Free, mushroom, mushroom ragout, slow cook, Vegan, vegetarian

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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