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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/polenta-with-wild-mushroom-ragu-recipe/