Description
A rich and hearty Mushroom Ragù served over creamy polenta, featuring a medley of sautéed mushrooms simmered in a flavorful tomato sauce infused with herbs and spices. This vegetarian dish is perfect for a satisfying and comforting meal.
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), sliced 1/4-inch thick
- 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
- Prepare the Base Vegetables: In a large saucepan over medium heat, heat the olive oil or butter until it glistens. Add the finely chopped shallots, minced celery, and grated carrot. Cook, stirring occasionally, for about 5 minutes until the vegetables are tender and aromatic. Then add the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms: Stir in the sliced mixed mushrooms. Cook for about 10 minutes, stirring frequently, until the mushrooms soften and release their moisture. If the ingredients start sticking to the pan, deglaze by adding 1/4 cup of water to loosen the browned bits before the mushrooms release their liquid.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes along with the sea salt, black pepper, dried herbs (basil, oregano, thyme, or Italian seasoning), ground nutmeg, and sugar. Stir well to combine all ingredients thoroughly.
- Simmer the Sauce: Add the vegetable stock or red wine and bring the mixture to a simmer over high heat. Once simmering, reduce the heat to medium-low and let the sauce gently cook for 10 to 15 minutes, allowing it to thicken and the flavors to meld together.
- Serve: Spoon the mushroom ragù generously over creamy polenta. Optionally, top with grated Parmesan cheese and thinly sliced fresh basil leaves for an added burst of flavor and garnish. Serve warm and enjoy.
Notes
- You can use either butter or olive oil for sautéing depending on your preference.
- The vegetable stock can be substituted with red wine to add depth to the ragù.
- Feel free to adjust herbs based on what you have available or your taste preferences.
- This dish is vegetarian; omit Parmesan or replace with a vegan alternative to make it vegan.
- Polenta can be cooked with milk or water for creaminess as per preference.
