Simple Recipes for Every Day
Mushroom Ragù with Polenta
- Serves: 6
- Prep Time: 15 min
- Cook Time: 30 min
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 (such as cremini, shiitake, portobello, or oyster)
- 1 (28-ounce) can 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, for serving
- Freshly grated Parmesan, for serving
- Fresh basil leaves, thinly sliced, for serving (optional)
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 (such as cremini, shiitake, portobello, or oyster)
- 1 (28-ounce) can 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, for serving
- Freshly grated Parmesan, for serving
- Fresh basil leaves, thinly sliced, for serving (optional)
Method
- Melt the butter in a large saucepan or Dutch oven over medium heat. Once the butter is bubbling, add the shallots, celery, and carrots and cook, stirring occasionally until just tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
- Add the mushrooms to the pot and cook, stirring occasionally, until they release their liquid and become golden brown, about 10 minutes. If the bottom of the pan begins to brown too much, deglaze with ¼ cup of water and scrape up any browned bits.
- Stir in the crushed tomatoes, salt, pepper, Italian seasoning, nutmeg, sugar, and stock until combined. Increase the heat to high and bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the sauce has thickened and the flavors have melded, 10 to 15 minutes.
- Spoon the polenta into bowls and top generously with the mushroom ragù. Finish with the Parmesan and fresh basil, if desired.
Notes
This ragù is incredibly versatile. Try it over egg noodles, rice, or even as a topping for crusty bread. It also freezes beautifully, in an airtight container, for up to 3 months.