Mushroom Ragù with Polenta Recipe
If you’re on the hunt for a soul-soothing meal that feels elegant yet earthy, Mushroom Ragù with Polenta will absolutely sweep you off your feet. This classic Italian-inspired dish brings together the deep, umami flavors of mixed mushrooms in a rich tomato and wine sauce, all nestled atop a bed of ultra-creamy, cheesy polenta. Whether you’re looking for a memorable meatless main or simply want to savor some serious comfort food, Mushroom Ragù with Polenta promises a cozy, restaurant-level experience right at home.
Ingredients You’ll Need
One of the things that makes Mushroom Ragù with Polenta truly special is how each simple ingredient plays a crucial role in building flavor, texture, and vibrant color. Stock up your kitchen with these staples and you’re well on your way to a show-stopping meal.
- Olive oil: Adds richness and helps sauté the aromatics and vegetables to perfection.
- Yellow onion: Lends a mellow sweetness and lovely base flavor to the ragù.
- Garlic: Brings unmistakable aromatic depth and Italian flair.
- Carrot: Subtle sweetness and color make the sauce feel more complex and hearty.
- Celery: Rounds out the flavor profile with a gentle, savory note.
- Mixed mushrooms (cremini, shiitake, portobello): Offer a meaty bite and earthy, savory umami that anchors the whole dish.
- Tomato paste: Intensifies the tomato flavor and adds a touch of color and body.
- Dry red wine: Brightens up the sauce, deepening and enriching the flavors as it simmers.
- Crushed tomatoes: Provides structure to the ragù, balancing acidity with a little sweetness.
- Fresh thyme leaves: Lifts everything with an herby, aromatic top note—dried thyme works beautifully too!
- Salt and pepper: Enhances all the flavors—don’t forget to taste and adjust at the end.
- Unsalted butter (optional): Swirled in at the finish, it creates extra luxuriousness in both ragù and polenta.
- Chopped parsley: A fresh, vibrant garnish that brightens each plate beautifully.
- Water: Essential for cooking your polenta to the ideal creaminess.
- Yellow cornmeal: The star ingredient in classic polenta, giving that signature silky texture and golden color.
- Grated Parmesan cheese: Melts into the polenta, delivering irresistible nutty, salty flavor.
How to Make Mushroom Ragù with Polenta
Step 1: Sauté the Aromatic Base
Begin by heating your olive oil in a large skillet or Dutch oven over medium heat. Toss in the onion, garlic, carrot, and celery, then sauté for 5 to 7 minutes, stirring occasionally. The veggies should be soft and fragrant, forming the essential savory backbone of your Mushroom Ragù with Polenta.
Step 2: Cook the Mushrooms
Add your chopped mushrooms to the skillet. Give them a good stir and let them cook for 8 to 10 minutes. During this time, the mushrooms will release their moisture, brown beautifully, and develop that deep, earthy flavor that makes this ragù so special.
Step 3: Build Flavor with Tomato Paste and Wine
Stir in the tomato paste and cook it for about a minute—this small step caramelizes the sugars, producing incredible flavor. Next, splash in the red wine and let it simmer for 2 to 3 minutes. Most of the wine will evaporate, leaving just enough to enrich the ragù.
Step 4: Add Tomatoes and Simmer
Pour in the crushed tomatoes, sprinkle in the thyme, and season generously with salt and pepper. Mix everything well, then let your Mushroom Ragù with Polenta simmer uncovered for 15 to 20 minutes, stirring every so often. The sauce should thicken and the flavors meld beautifully together. If you’d like, finish with butter for an extra-silky touch.
Step 5: Make the Creamy Polenta
While your ragù simmers, bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the cornmeal, reduce the heat to low, and cook—stirring frequently—for 20 to 25 minutes. The polenta will thicken up and turn super creamy. Swirl in butter and Parmesan at the end, and salt to taste for a finish that’s pure Italian comfort.
Step 6: Assemble and Serve
Spoon a generous amount of creamy polenta onto each plate or bowl. Ladle over the hot mushroom ragù, finishing things off with a shower of chopped parsley. This final step brings your Mushroom Ragù with Polenta to life, making each serving as beautiful as it is irresistible.
How to Serve Mushroom Ragù with Polenta
Garnishes
The final sprinkle of chopped parsley is a must—it wakes up every bite and adds a bright splash of color. For even more flair, try shaving a little extra Parmesan or a drizzle of good olive oil on top. These little touches make Mushroom Ragù with Polenta feel extra special.
Side Dishes
While Mushroom Ragù with Polenta happily steals the show, it pairs wonderfully with a crisp green salad, garlic-roasted broccolini, or even a loaf of warm, crusty bread for mopping up every drop of sauce. Don’t be afraid to mix and match with other vegetables—whatever’s in season will work beautifully.
Creative Ways to Present
For an elegant twist, spoon your polenta into shallow bowls and create dramatic swirls with the ragù. Mini portions in ramekins make for a charming starter at a dinner party. And don’t forget—Mushroom Ragù with Polenta also shines as a hearty brunch dish topped with a softly poached egg!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mushroom Ragù with Polenta, lucky you! Let the dish cool completely, then store the ragù and polenta separately in airtight containers. They’ll keep well in the fridge for up to three days without losing their fantastic flavor or texture.
Freezing
The mushroom ragù freezes like a dream. Once cooled, spoon it into freezer-safe bags or containers and store for up to two months. The polenta can be portioned out and frozen as well—just know it may take on a slightly firmer texture after reheating, which is perfect for frying or grilling.
Reheating
To reheat Mushroom Ragù with Polenta, warm the ragù gently on the stovetop, adding a splash of water or broth if it looks thickened. For polenta, heat it in a saucepan over low heat, stirring in a little additional water or milk to restore its creamy consistency. Both parts will taste just as wonderful as the day you made them.
FAQs
Can I make Mushroom Ragù with Polenta vegan?
Absolutely! Simply skip the butter and Parmesan in both the ragù and polenta, or use your favorite plant-based alternatives. The finished dish is every bit as delicious and comforting, with loads of flavor from the mushrooms and wine.
What mushrooms work best for this recipe?
A mix of cremini, shiitake, and portobello mushrooms will deliver the most robust flavor for your Mushroom Ragù with Polenta. However, you can use just one type Main Course.
Can I use instant polenta instead of traditional?
Yes, instant polenta works well if you’re pressed for time. Just adjust the liquid and follow the package directions. While traditional polenta is a bit creamier and richer, instant polenta makes Mushroom Ragù with Polenta doable on a busy night!
Is there a substitute for red wine in the ragù?
If you prefer not to cook with wine, substitute with vegetable broth plus a splash of balsamic vinegar. You’ll still get plenty of depth and complexity in your mushroom sauce.
Can I serve mushroom ragù with something other than polenta?
Definitely! While polenta is classic, the ragù is fantastic over pasta, creamy mashed potatoes, or even spooned onto toasted sourdough or a baked sweet potato. Mushroom Ragù with Polenta is endlessly versatile.
Final Thoughts
If you’re craving a dinner that feels luxurious without any fuss, Mushroom Ragù with Polenta is the answer. This dish never fails to impress, with every bite brimming with flavor and warmth. I can’t recommend it enough—try it soon and let yourself fall in love with simple, soulful Italian comfort!
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Mushroom Ragù with Polenta Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful vegetarian dish featuring a hearty mushroom ragù served over creamy polenta. This Italian-inspired meal is perfect for a cozy dinner at home.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 1/2 pounds mixed mushrooms (cremini, shiitake, portobello), chopped
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons unsalted butter (optional)
- 1/4 cup chopped parsley for garnish
- 4 cups water
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
Mushroom Ragù:
Polenta:
Instructions
- Mushroom Ragù: Heat olive oil in a skillet, sauté onion, garlic, carrot, and celery until softened. Add mushrooms, tomato paste, wine, crushed tomatoes, thyme, salt, and pepper. Simmer until thickened. Stir in butter.
- Polenta: Boil water, whisk in cornmeal, cook until thick. Stir in butter, Parmesan, and salt.
- Spoon polenta onto plates, top with ragù, and garnish with parsley.
Notes
- For a vegan version, omit butter and cheese or use plant-based alternatives.
- Ragù pairs well with pasta or bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
