Easy Mushroom Ragu with Parmesan Polenta
Make an easy mushroom ragu with polenta for dinner! This is a rich and savory portobello mushroom ragu spooned over creamy cheese polenta — a flavor bomb vegetarian main dish!
Ingredients
Portobello Mushroom Ragu
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 shallots halved lengthwise and thinly sliced
- Kosher salt
- 1 pound (500 g) portobello mushrooms caps sliced into 1-inch chunks
- 1 garlic clove thinly sliced
- 2 teaspoons finely chopped fresh rosemary or thyme
- ½ teaspoon red chili flakes
- 3 tablespoons (45 g) tomato paste
- 1 teaspoon balsamic vinegar
- ⅓-½ cup (75-125 ml) vegetable stock or water
- 2 tablespoons (30 g) unsalted butter
- ½ cup (50 g) freshly grated Parmesan cheese
- Parmesan Polenta
Instructions
- Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
- Stir in the garlic, rosemary or thyme, chili, tomato paste, vinegar and butter. Add 1/3 cup of the stock or water and stir until the mixture becomes saucy, adding more liquid if needed.
- Serve the ragu over Parmesan Polenta with grated Parmesan.
Notes
- Make ahead: The sauce will keep up to 5 days, refrigerated.
- Serve the ragu over Parmesan Polenta, toasted crusty bread or your favorite pasta.
Nutrition
Calories: 240kcalCarbohydrates: 10gProtein: 8gFat: 20gSaturated Fat: 7gSodium: 391mgPotassium: 599mgFiber: 2gSugar: 6gVitamin A: 573IUVitamin C: 4mgCalcium: 165mgIron: 1mg