Description
This hearty Mushroom Ragù with Polenta is a comforting and flavorful vegetarian dish featuring a rich, slow-simmered mushroom and tomato sauce served over creamy polenta. Perfect for a cozy dinner, it combines earthy mushrooms, aromatic vegetables, and Italian seasonings to create a satisfying and elegant meal in just 45 minutes.
Ingredients
Mushroom Ragù
- 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
- 1½ teaspoons sea salt
- ¼ teaspoon freshly cracked black pepper
- 1½ teaspoons Italian seasoning
- ¼ teaspoon ground nutmeg
- 1 teaspoon granulated sugar
- 1 cup vegetable stock or red wine
For Serving
- Creamy polenta
- Freshly grated Parmesan cheese
- Fresh basil leaves, thinly sliced (optional)
Instructions
- Add the vegetables. Melt the butter in a large saucepan or Dutch oven over medium heat. Once melted and bubbling, add the finely chopped shallots, minced celery, and grated carrot. Cook while stirring occasionally until the vegetables are just tender, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Cook the mushrooms. Add the sliced mixed mushrooms to the pot and stir occasionally. Cook until they release their liquid and become golden brown, approximately 10 minutes. If the bottom of the pan starts to brown excessively, pour in ¼ cup of water to deglaze and scrape up any browned bits to incorporate the flavor into the sauce.
- Season and thicken the ragù. Stir in the crushed tomatoes, sea salt, freshly cracked black pepper, Italian seasoning, ground nutmeg, granulated sugar, and vegetable stock or red wine until fully combined. Increase the heat to high to bring the mixture to a simmer, then reduce the heat to medium-low. Let the sauce cook, stirring occasionally, until it thickens and the flavors meld together, about 10 to 15 minutes.
- Serve with polenta. Spoon warm, creamy polenta into bowls and top generously with the mushroom ragù. Garnish with freshly grated Parmesan cheese and thinly sliced basil leaves, if desired, for an extra burst of flavor and freshness.
Notes
- Use a mix of mushrooms for a more complex and rich flavor profile.
- Deglazing with water prevents burning and adds depth to the ragù flavor.
- Vegetable stock or red wine can be used interchangeably depending on preference.
- For a vegan version, replace butter with olive oil and omit Parmesan or use a vegan cheese alternative.
- Creamy polenta is best served freshly made but can be prepared in advance and reheated gently.
- Adjust salt and seasoning according to taste before serving.
