This dish may seem very out of character for me but the weather suddenly took a cold turn this week so I thought it would be fitting to share this super cosy Mushroom ragout recipe for you guys to try! I made this a few weeks ago for dinner and it was a hit!
This may look complicated but it’s honestly so simple and so delicious!
Here is the recipe:
Here is the recipe:
MUSHROOM RAGOUT with CREAMY POLENTA (vegan)
May 26, 2020
Persons
2
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Notes
*Storage tips: In an airtight container in the fridge for two days or in the freezer for months.
Ingredients
- Mushroom Ragout:
- 1 tablespoon olive oil
- 6 cloves garlic cloves, minced (or 2 tablespoons minced garlic)
- 1 onion, sliced
- 400g mushrooms (I used shitake & button)
- 1/2 cup red wine
- 1 teaspoon corn starch
- 1 1/2 cups vegtable stock
- salt & pepper to taste
- 1 teaspoon dried thyme
Instructions
- 1. Make the polenta first: In a medium pot, add in the water and salt and bring to a boil. Add in the polenta, reduce the heat to a simmer and stir for 10 minutes until all the liquid has been absorbed. Stir in the butter last minute. Set aside and keep warn whilst you make the mushroom ragout.***Warning: the polenta can start to "spit" at you whilst cooking so be careful
- 2. In a large pan heat the olive oil on medium high heat. Sautee the garlic and onions for 3 minutes.
- 3. Add in the mushrooms and saute for 5 minutes until the mushrooms start to shrink and go brown.
- 4. Add in the red wine, thyme & vegetable stock. Bring to a boil and then reduce the heat to a simmer for 5-10 mins until the wine has been absorbed.
- 5. Stir in the corn starch and simmer for a few more minutes until the sauce thickens slightly. Taste it ans season with salt & pepper if needed.
- 6. Serve the mushrooms over a bed of creamy polenta. I also served it with toasted cornbread for an ultra cosy meal 🙂