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Serve this mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce!

Mushroom Ragu over Buttery Polenta

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories per serving 428 kcal

Ingredients

  • 2,5 oz polenta cornmeal (70 g)
  • 1 ¼ cup chicken or vegetable stock (300 ml)
  • 2 tbsp unsalted butter
  • 10 large white mushrooms
  • 6 to 8 dried morel mushrooms
  • ½ oz dried porcini mushrooms (15 g)
  • 2 medium garlic cloves chopped
  • 1 small onion chopped
  • ¼ cup dry white wine (60 ml)
  • 10 sprigs thyme
  • 2 to 3 tbsp ricotta
  • 1 tbsp parmesan cheese grated
  • olive oil
  • pepper
  • salt

Instructions

  1. Transfer the dried mushrooms to a small bowl and add half a cup (120 ml) of cold water. Let them soak for 30 minutes at room temperature.
  2. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  3. Prepare the polenta first, it takes 30 minutes. Place the vegetable or chicken stock over medium heat until boiling. Then stir in the polenta cornmeal.
  4. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  5. Season with pepper and salt. Cook the polenta for 2 minutes until boiling again. Then turn the heat as low as possible and put a lid on the pan. Leave the polenta to bubble, simmer and thicken for 20 to 25 minutes. Stir regularly to make sure that the polenta isn’t sticking to the bottom and burning. Stir in the unsalted butter in the end.
  6. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  7. Cook the polenta for another 5 minutes. Check the seasoning and add extra pepper or salt. Add some olive oil to a large non-stick pan together with the fresh thyme and chopped onion and garlic. Season with a little pinch of pepper and salt alsol.
  8. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  9. Gently cook the onion and garlic in the hot oil for about 5 minutes until softened a little. Stir regularly. Brush, trim and clean the white mushrooms. Chop them into bite-size chunks. Add them to the onion.
  10. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  11. Stir the mushrooms and onion and fry the ingredients for 3 minutes. Then add the soaked mushrooms, the soaking liquid and white wine.
  12. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  13. Stir well again and cover the pan. Let the mushrooms simmer in the liquid for 6 to 8 minutes. Then add 2 tablespoons of the ricotta.
  14. One of my favorites!! Serve this buttery mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce for dinner!
  15. Stir the mushrooms well and turn the heat lower. Check the seasoning and add extra pepper or salt to taste if necessary. Add more ricotta to taste if you want the ragu to be extra creamy. Scoop the buttery cooked polenta onto deep plates. Top with the creamy mushroom ragu and sprinkle with some grated parmesan cheese. Serve hot.
  16. Serve this mushroom ragu over creamy homemade polenta or as a surprising veggie spaghetti sauce!