This mushroom ragù with polenta is a deeply savory, comforting vegetarian dish that feels both rustic and elegant. Tender mushrooms simmered with aromatic vegetables, herbs, and tomatoes create a rich, umami-packed sauce that pairs beautifully with creamy polenta for a satisfying meal any night of the week.
Why You’ll Love This Recipe
This recipe delivers big, bold flavor with simple, wholesome ingredients. The mushrooms provide a hearty, meaty texture without any meat, making it perfect for vegetarians and anyone looking to enjoy more plant-forward meals. It’s quick enough for a weeknight dinner, versatile enough to serve over polenta or pasta, and cozy enough to feel special. Plus, it’s naturally gluten free and easy to adapt for different preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter or extra-virgin olive oil
2 medium shallots, finely chopped (about ¾ cup)
2 celery ribs, minced
1 large carrot, peeled and grated
4 large garlic cloves, minced
2 pounds mixed mushrooms, sliced into ¼-inch-thick pieces (such as cremini, shiitake, portobello, or oyster)
1 can (28 ounces) crushed tomatoes
1 ½ teaspoons sea salt
¼ teaspoon freshly cracked black pepper
1 ½ teaspoons Italian seasoning
¼ teaspoon ground nutmeg
1 teaspoon granulated sugar
1 cup vegetable stock or red wine
Creamy polenta, prepared, for serving
Freshly grated Parmesan cheese, for serving
Fresh basil leaves, thinly sliced, for serving (optional)
Directions
Heat the butter or olive oil in a large saucepan or Dutch oven over medium heat. Once melted and warm, add the shallots, celery, and grated carrot. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and fragrant.
Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
Stir in the sliced mushrooms and cook for about 10 minutes, stirring occasionally, until they release their moisture and begin to brown. If the bottom of the pan starts to stick, deglaze with a small splash of water and scrape up the flavorful bits.
Add the crushed tomatoes, salt, black pepper, Italian seasoning, nutmeg, sugar, and vegetable stock or red wine. Stir well to combine. Increase the heat slightly and bring the sauce to a gentle simmer.
Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, until the ragù thickens and the flavors meld together.
Spoon the warm polenta into serving bowls and ladle the mushroom ragù generously over the top. Finish with grated Parmesan and fresh basil if desired.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: approximately 45 minutes
Variations
For a vegan version, use olive oil instead of butter and omit the Parmesan cheese.
Serve the ragù over pasta, rice, or mashed potatoes instead of polenta.
Add a pinch of red pepper flakes for a subtle spicy kick.
Mix in a small amount of finely chopped wild mushrooms to intensify the earthy flavor.
Storage/Reheating
Store leftover mushroom ragù in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or stock if needed. The ragù can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this mushroom ragù ahead of time?
Yes, the ragù can be made a day or two in advance and reheated before serving. The flavors often deepen as it sits.
What type of mushrooms work best for this recipe?
A mix of mushrooms works best. Cremini provide a solid base, while shiitake or oyster mushrooms add extra depth and texture.
Is this recipe gluten free?
Yes, the mushroom ragù itself is gluten free. Just be sure the polenta you use is certified gluten free.
Can I use canned whole tomatoes instead of crushed tomatoes?
Yes, you can substitute whole tomatoes. Crush them by hand or with a spoon before adding them to the pot.
How do I keep the mushrooms from getting soggy?
Cook the mushrooms long enough for their moisture to evaporate and allow them to brown before adding the liquids.
Can I substitute the red wine with something else?
Vegetable stock works perfectly if you prefer not to use wine.
What can I serve instead of polenta?
This ragù is delicious over pasta, rice, or even spooned onto toasted bread.
Does this recipe freeze well?
Yes, it freezes very well. Store it in an airtight container for up to 3 months.
Can I add extra vegetables?
Absolutely. Finely chopped zucchini or bell peppers can be added along with the carrots and celery.
How can I make the flavor even richer?
Let the ragù simmer a few extra minutes and use a mix of mushroom varieties for deeper umami flavor.
Conclusion
Mushroom ragù with polenta is a comforting, flavor-packed dish that proves vegetarian meals can be just as hearty and satisfying. With its rich sauce, creamy base, and flexible options, it’s a recipe you’ll come back to again and again for cozy family dinners or relaxed entertaining.
Mushroom Ragù with Polenta is a rich, savory vegetarian dish featuring a medley of mushrooms simmered with aromatic vegetables, tomatoes, herbs, and either red wine or stock, served over creamy polenta for a hearty, comforting meal.
Ingredients
2 tablespoons unsalted butter or extra-virgin olive oil
Fresh basil leaves, thinly sliced, for serving (optional)
Instructions
Heat butter or olive oil in a large saucepan or Dutch oven over medium heat. Add shallots, celery, and grated carrot. Cook for about 5 minutes until softened.
Add garlic and cook for 1 more minute, stirring constantly.
Add sliced mushrooms and cook for about 10 minutes until they release moisture and begin to brown. Deglaze with a splash of water if needed.
Stir in crushed tomatoes, salt, pepper, Italian seasoning, nutmeg, sugar, and vegetable stock or red wine. Mix well.
Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 10–15 minutes, stirring occasionally, until thickened.
Spoon creamy polenta into serving bowls and ladle mushroom ragù over the top. Garnish with grated Parmesan and fresh basil if desired.
Notes
Use olive oil and skip Parmesan for a vegan version.
This ragù also pairs well with pasta, rice, or mashed potatoes.
Add red pepper flakes for a hint of heat.
Use a mix of mushrooms for deeper flavor and texture.
