Name: Mushroom Ragù with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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 (e.g., cremini, shiitake, portobello, 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)

Description

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
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 (e.g., cremini, shiitake, portobello, 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)

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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.
Let the ragù simmer longer for a richer taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/6 of recipe (without polenta)
Calories: 170
Sugar: 7g
Sodium: 640mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg