Polenta with Wild Mushroom Ragu Recipe

Introduction

This Polenta with Wild Mushroom Ragu is a comforting and earthy dish perfect for showcasing the rich flavors of mixed wild mushrooms. Creamy polenta is topped with a savory mushroom ragout, making it a satisfying meal for any season.

Ingredients

• 1 oz. dried porcini mushrooms
• 2 tbsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, very thinly sliced
• 2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped
• 1 tbsp. chopped fresh tarragon, plus more for serving
• 2 bay leaves
• 1 1/2 tsp. kosher salt, plus more to taste
• 2 tsp. all-purpose flour
• 1/2 cup red wine
• 4 cups vegetable broth
• 4 cups water
• 2 cups polenta or corn grits
• 3 tbsp. vegan butter
• 1/2 cup nutritional yeast

Instructions

1. Step 1: To make the ragu, place the dried porcini mushrooms in a medium bowl and cover with 2 cups boiling water. Let soak for 30 minutes. Strain the liquid into a glass measuring cup, pressing on the mushrooms to release all the liquid. Reserve the liquid and coarsely chop the mushrooms; set aside.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 to 4 minutes. Add the garlic and cook for another 2 minutes until fragrant and soft.
3. Step 3: Add the mixed wild mushrooms, chopped tarragon, bay leaves, and 1/2 teaspoon salt. Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and most of their liquid has evaporated, about 4 to 5 minutes.
4. Step 4: Sprinkle the flour over the mushrooms and stir constantly for 2 minutes to cook out the raw flavor. Add the chopped porcini mushrooms and red wine, then increase the heat to high. Cook until the wine has reduced to a glaze, scraping any browned bits from the bottom of the pan.
5. Step 5: Pour in the reserved porcini soaking liquid and bring to a simmer. Cook over medium-high heat until the broth thickens and the ragu is flavorful and rich, about 10 to 15 minutes. Remove the bay leaves and adjust seasoning with salt to taste.
6. Step 6: Meanwhile, make the polenta by bringing the vegetable broth and water to a boil in a large heavy saucepan. Add 1 teaspoon salt, then gradually whisk in the polenta to prevent lumps.
7. Step 7: Reduce heat to low and cook the polenta, stirring often with a wooden spoon, until thickened and creamy, about 15 minutes. Stir in the vegan butter and nutritional yeast until melted and fully incorporated.
8. Step 8: Serve the creamy polenta immediately, topped with the wild mushroom ragu and garnished with extra chopped fresh tarragon.

Tips & Variations

• For a richer flavor, use homemade vegetable broth or mushroom stock.
• If you can’t find nutritional yeast, substitute with vegan Parmesan or omit for a less cheesy flavor.
• Try adding a splash of balsamic vinegar to the ragu for a touch of acidity and depth.
• Use any combination of wild mushrooms you enjoy or have available to vary the taste and texture.
• For a non-vegan version, substitute vegan butter with regular butter and nutritional yeast with grated Parmesan cheese.

Storage

Store leftover mushroom ragu and polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat the polenta gently on the stove with a splash of water or broth to restore creaminess. Warm the ragu in a skillet over low heat until heated through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh porcini mushrooms instead of dried?

Yes, fresh porcini can be used in place of dried. Simply add them with the other wild mushrooms and adjust the liquid accordingly since there won’t be soaking liquid to add flavor.

Is polenta the same as grits?

Polenta and grits are similar corn-based dishes but made from different types of corn and processed differently. Polenta is usually made from yellow flint corn and has a firmer texture, while grits are typically made from white dent corn and have a creamier consistency. You can use either depending on your preference.

Polenta with Wild Mushroom Ragu Recipe

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★★★★★

4.6 from 59 reviews

A rich and comforting dish featuring creamy polenta topped with a savory wild mushroom ragu, enhanced by earthy porcini mushrooms, fresh tarragon, and a touch of red wine. This vegan recipe showcases a hearty and flavorful meal perfect for cozy dinners.

• Author: Kai
• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ragu Ingredients

• 1 oz. dried porcini mushrooms
• 2 tbsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, very thinly sliced
• 2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped
• 1 tbsp. chopped fresh tarragon, plus more for serving
• 2 bay leaves
• 1 1/2 tsp. kosher salt, plus more to taste
• 2 tsp. all-purpose flour
• 1/2 c. red wine
• 4 c. vegetable broth

Polenta Ingredients

• 4 c. water
• 2 c. polenta or corn grits
• 3 tbsp. vegan butter
• 1/2 c. nutritional yeast
• 1 tsp. kosher salt (for polenta cooking)

Instructions

1. Soak Porcini Mushrooms: Place the dried porcini mushrooms in a medium bowl and cover with 2 cups of boiling water. Let them soak for 30 minutes. Strain the soaking liquid into a glass measuring cup, pressing on the mushrooms gently to release all liquid. Coarsely chop the porcini mushrooms and set aside both the liquid and mushrooms.
2. Cook Shallots and Garlic: Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallots and cook, stirring frequently, until softened, about 3 to 4 minutes. Add the thinly sliced garlic and cook for an additional 2 minutes until softened and fragrant.
3. Sauté Wild Mushrooms: Add the mixed wild mushrooms, chopped fresh tarragon, bay leaves, and 1/2 teaspoon of kosher salt to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and most of their liquid has evaporated, approximately 4 to 5 minutes.
4. Incorporate Flour and Porcini: Sprinkle the all-purpose flour over the mushroom mixture and cook while stirring constantly for 2 minutes to remove the raw flour taste. Add the chopped porcini mushrooms and pour in the red wine, raising the heat to high. Allow the liquid to reduce until it forms a thick glaze, scraping the bottom of the pan to loosen any browned bits.
5. Simmer with Broth: Add the reserved porcini soaking liquid to the skillet and bring it to a simmer. Cook over medium-high heat, stirring occasionally, until the broth thickens and the ragu becomes flavorful, about 10 to 15 minutes. Remove the bay leaves and season with additional salt to taste.
6. Cook Polenta: Meanwhile, in a large heavy saucepan, bring the vegetable broth and water to a boil. Add 1 teaspoon kosher salt. Gradually whisk in the polenta to avoid lumps. Reduce the heat to low and cook, stirring often with a wooden spoon until the polenta thickens to your desired consistency, around 15 minutes.
7. Finish Polenta: Stir in the vegan butter and nutritional yeast into the hot polenta until thoroughly melted and combined, creating a creamy texture.
8. Serve: Immediately spoon the creamy polenta onto plates and top generously with the wild mushroom ragu. Garnish with additional chopped fresh tarragon for a fresh herbal note.

Notes

• Soaking the dried porcini mushrooms not only rehydrates them but also infuses deep flavor into the broth used for the ragu.
• Stir the polenta frequently to prevent lumps and sticking.
• Use vegan butter and nutritional yeast to keep this recipe vegan while adding richness and a cheesy flavor.
• Feel free to vary the types of wild mushrooms based on availability and taste preferences.
• This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.

Keywords: polenta, wild mushroom ragu, vegan, vegetarian, creamy polenta, porcini mushrooms, mushroom sauce, Italian main dish, comfort food