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Mushroom Ragù with Polenta

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Calories: 133
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Ingredients

  • 2 Tbsp butter or olive oil
  • 2 medium shallots finely chopped, about 3/4 cup
  • 2 celery ribs, minced
  • 1 large carrot, grated
  • 4 large garlic cloves, minced
  • 2 lbs mixed mushrooms, 1/4-inch thick sliced (cremini, shiitake, portobello or oyster)
  • 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
  • grated Parmesan, for serving, optional
  • thinly slice fresh basil leaves, optional
  • creamy polenta, for serving

Method

  1. In a large saucepan over medium, heat the olive oil until it glistens. Add the shallot, celery and carrots and cook until just tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.

  2. Stir in the mushrooms. Cook until they’re softened, about 10 minutes. If there is a lot sticking to the pan, deglaze the pan with a 1/4 cup of water to prevent burning before the mushrooms release their own liquid.

  3. Add the crushed tomatoes, salt, pepper, dried herbs, nutmeg, sugar and the stock or wine. Stir to combine. Bring to a heavy simmer over high heat before turning the heat to medium-low and simmering for 10-15 minutes until the sauce has thickened.

  4. Serve over creamy polenta with Parmesan cheese and fresh basil.